|Phyllo dough sheets||4|
Take one sheet of phyllo dough and spread it flat; coat with butter-flavored non-stick vegetable cooking spray.
Fold the dough in half and spray it again.
Fold it again; the sheet is now one-quarter of its original size.
Using scissors, cut it into four pieces.
You now have four small pieces, each of which is four layers thick.
Carefully lift each onto a cookie sheet that has been sprayed with non-stick vegetable cooking spray.
Make as many sections as you need.
Plan to stack the dough four pieces high for a super napoleon; in this case, one sheet of phyllo makes one napoleon, with fillings.
Bake in a preheated 375°F (1 90°C) oven for approximately six minutes.
The dough should be lightly browned but not burnt.
Use a pancake turner to lift each piece off, and place each on a wire rack to cool.
Store in an airtight container.
The analysis is for a four-layer napoleon, unfilled.
Be sure to add the extra calories and exchanges for the fillings