Mille Feuille (Napoleon Pastry Sheets)

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.

2. Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.

3. Cover with 1 sheet parchment paper, then 3 sheets aluminum foil. Nest another baking sheet on top to apply pressure to dough while it bakes.

4. Bake in the preheated oven for 15 minutes. Remove the top baking sheet and foil; gently peel off parchment paper. Continue baking until pastry is browned, 10 to 15 minutes. (Alternatively, you can bake about 7 minutes after uncovering, flip sheets over, and bake until brown on the other side, about 7 more minutes.)

5. Transfer to a cooling rack and cool completely before cutting.

6. Use a sharp serrated knife with a light sawing motion to square sheets by trimming uneven edges. Cut each rectangle crosswise into 3 equal rectangles. Use 3 rectangles per pastry.

Chef's Notes:

Chef John's Vanilla Bean Pastry Cream is delicious piped between layers of Napoleon pastry.

To make white icing, add water or milk to powdered sugar until desired consistency is reached. To make chocolate icing, start with one part unsweetened cocoa to four parts powdered sugar, then stir in water or milk.