The lazy Napoleon: A shortcut to the classic layer cake

According to a report by Random News Portal… The secret to a perfect Napoleon cake isn’t found in the number of layers, but in the balance between a crisp base and a silky soak. While the traditional method demands an entire day of rolling and baking thin sheets, the “lazy” version achieves the same restaurant-quality result by rethinking the structure. Instead of tedious rolling, the base is transformed into golden, airy squares that provide the signature crunch without the risk of the dessert becoming rubbery.
The Base: Achieving the Crunch

To ensure the cake maintains its structure and doesn’t collapse into a mushy mass, use non-yeasted puff pastry. Yeast creates a bread-like crumb that clashes with the delicate cream; non-yeasted pastry provides the necessary brittle fragility.
Preparation:1. Thaw the pastry sheets and lightly dust them with flour. 2. Roll them into a thin, even layer. 3. Cut the dough into small, equal-sized squares. 4. Bake on parchment paper at 200°C (approx. 400°F) for 15-20 minutes. complete report is on link below. Source: https://english.pravda.ru/news/recipes/169192-lazy-napoleon-cake/