These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry cream, but feel free to improvise, using flavored pastry cream and adding fresh fruit, such as raspberries or sliced strawberries, between the layers.

Prepare and chill:

Preheat the oven to 400°F. Have 2 ungreased baking sheets ready.

Have ready:

Lay the phyllo flat on a work surface and cover with a dry towel, then with a damp towel while you work. Place 2 sheets of phyllo on top of one another on a work surface. Brush the top sheet of phyllo with butter, and, if desired, sprinkle lightly with:

Place two more sheets of phyllo on top, brush with butter, and sprinkle with sugar, if desired. Repeat this, buttering and sugaring every other sheet of phyllo, until there are 8 layers. Brush the top layer with butter, and, if desired, sprinkle with more sugar. Cut the phyllo in half lengthwise to create 2 long rectangles. Cut the rectangles crosswise into 2-inch-wide rectangles. Transfer to the baking sheet and nest a second baking sheet directly on top to press the phyllo flat and prevent it from warping during baking.

Bake until the phyllo is browned and crisp, 11 to 13 minutes. Transfer to a cooling rack. Repeat the process with remaining phyllo sheets, butter, and sugar, if using.

To assemble each napoleon, spread or pipe pastry cream in a ½-inch layer on top of one phyllo rectangle, then top with a second piece of phyllo. Spread or pipe another ½-inch layer of pastry cream, then top with a third and final layer of phyllo. Repeat with remaining phyllo rectangles and pastry cream. Dust the tops of the napoleons with: