Swedish Napoleons

A good production method for napoleons, or any time you need thin baked sheets of puff pastry, is to roll out the dough sheets and place them, well wrapped, in the freezer to bake as needed. When I was in the retail business, we always rolled out a week’s worth at one time, then baked the sheets fresh every morning. Alternatively, storing baked sheets overnight, covered tightly, is certainly acceptable. It is very important that the puff pastry sheets are baked properly to be dry and crisp.