Restaurants & Bars 3


baruch | Mar 13, 2002 10:15 AM

It seems that no one makes these delicacies anymore. If they do, phyllo dough is used instead of pastry dough, or the filling is heavy like pudding. Or the swirly chocalate top is made out of frosting instead of a crisp shell. The list of atrocities goes on and on....

Everyitme I see a napolean in a bakery case I try one only to be thoroughly disappointed. Can anyone steer me in the right place for a decent Napolean?

P.S. I am only interested in the traditional napoleon, not a "strawberry napolean" or any other hybrid like that.


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