Decorating Napoleons with Confectioners’ Sugar

To decorate napoleons with confectioners’ sugar, sprinkle or sift the sugar liberally over the top of the pastry rectangle. Heat a metal skewer until almost red hot over the flame of a gas stove or with a butane torch. Press it on the surface of the rectangle on a diagonal and repeat on the opposite diagonal to burn a diamond pattern into the sugar. (As you get used to this, you can use more than one skewer at a time.)