The napoleon, whose French name is actually "mille-feuille" (thousand leaves), is a confection that alternates layers of puff pastry with pastry cream and, sometimes, whipped cream and icing. The dessert has nothing whatever to do with Napoleon Bonaparte; in fact, its name is actually a corruption of "napolitain," relating to the city of Naples, where it might have originated.
We tracked down three variations of this opulent multitextured dessert on Long Island.
This cavernous Mexican spot features a banana napoleon that layers crisp fried cinnamon buñuelos with creamy banana pudding, fresh bananas and brandy cream sauce.
CIRO'S ITALIAN RESTAURANT, Kings Park
The signature dessert at these Italian siblings is a simple napoleon made with puff pastry layered and coated with freshly whipped cream.
RAGAZZI ITALIAN KITCHEN & BAR, Nesconset
The napoleon served at this sprawling trattoria features puff pastry layered, alternatively, with freshly whipped cream and vanilla custard.