I posted these on the Heirloom recipe board also.
These are form two older posts, the first is from Narie/ Il. and the last three are from Eggy/M'sia

Dear Eggy-

Here are the directions for puff pastry that I promised to post for you. I found them in the Farm Journal Pie Cookbook. In answer to your question,; yes. I am a teacher and the school year is almost over, only 6 more days with students. The seniors are done, but we have the end of the year hoops to jump through with the rest of the classes.

Napoleons (Or French Slice)

1/2 recipe Basic Puff Pastry (or Frozen Pastry)
1 recipe Pastry Cream

Roll chilled pastry on lightly floured surface in 6"x 15" rectangle 1/4" hick.

Witth a sharpe knife cut in half. lengthwise. Slant knife slightly as you cut so that one surface of each strip will broader than the other. (This is important because if they are straight, the tops will smaller when they puff up.)

Rince chilled baking sheets with cold water. Place pastry strip on it with broader surface up. Prick with fork. Chill 30 min.

Bake on hot oven (425 degrees F.) 15 min. Turn strips with spatula. Reduce heat to 350 degrees F. and bake 15 min., or until puffed and a rich golden color.

Split cool strips to make 3 layers each. Choose the two most attractive for tops. ( At this point the recipe gives directions for glazing the tops.) Instead dust tops with powdered sugar.

Spread Pastry Cream on two remaining strips and top powdered sugar strip. Repeat with remaining strips. Chill 30 min. cut each strip into 6 slices.

Pastry Cream

3 egg yolks, beaten
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons flour
2 tablespoons cornstarch
1 cup light cream
1 teaspoon vanilla
1/4 cup heavy cream

Combine egg yolks, sugar, salt, flour and cornstarch in top of double boiler. Gradually stir in light cream.

Cook over boiling water, stirring constantly, until mixture thickens so it will pile slightly when dropped from spoon. Remove from heatand stir in vanilla. Place waxed paper or plastic wrap directly on top of mixture. Cool.

When cold, beat heavy cream until stiff . Fold into custard. Makes 13/4 cup.

I hope that these directions will help you get the results you are looking for. Good luck.

long time ago, i was searching for a dessert called "French Vanilla Slice". I thought it was different from the Napoleon i used to eat in the states coz the Napoleon i ate wasn't good eonigh i gues (LOL). anyway, these two names are actually the same dish. (I didn't know and i told folks here that they were different. stupid of me and i apologize. I should have done that earlier but i really forgot about it until i saw your post.) Anyway, couple of people helped me out back then and a few good recipes have been posted under "French Vanilla Slice" (again, due to my stupidity!)

You may follow those recipes but buy the commercially made puff pastry to save time and just do the "piling" work. the only thing you need to cook is probably the pastry cream...

here are few more i have found for you if those posted aren't what you are looking for. unfortunately, i didn't find a hazelnut version.
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Title: Napoleons
Categories: French, Chocolate, Pastry
Yield: 8 Servings

2 c Sifted flour
1/2 ts Salt
1/2 c Ice water
1 c Butter

CREAM FILLING
2/3 c Sugar
5 Tbps flour
1/4 ts Salt
2 c Milk
2 Eggs, slightly beaten
1 ts Vanilla extract
3/4 c Butter, softened

FROSTING
1 c Sifted confectioners' sugar
1 tb Cold milk
4 oz Semisweet chocolate, melted

1. To make pastry, shift flour and salt together into bowl. Gradually add ice water, tossing moistened parts aside gently so that dough is not overmixed. Stir just until blended. Cover dough with waxed paper and let stand about 20 minutes at room temperature.

2. Roll dough out on a lightly floured board into a rectangle about 1/4-inch thick. Cut butter into 1/4-inch squares. Arrange on pastry so that squares are equidistant from each other. Fold pastry into thirds crosswise by folding right and left sides over the center. Let rest about 10
minutes.

3. Roll out pastry to 1/4 inch thickness. Fold again in thirds crosswise, then roll out pastry again to 1/4-inch thickness; fold in thirds again.

4. Wrap lightly in waxed paper and refrigerate about 10 minutes. Reroll
and fold two more times, chilling dough 10 minutes each rolling.

5. Preheat oven to 425 degrees F.

6. Roll dough into an oblong about 16 inches wide and 1/4-inch thick. Cut lengthwise into 2 sections about 8 inches wide. Cut in half crosswise.

7. Place on baking sheet lined with brown paper. Bake for 20 to 25 minutes. Remove from oven and let cool.

8. To make filling, combine sugar, flour, and salt in top of double boiler. Gradually add milk, stirring constantly. Cook over boiling water, stirring constantly, until thickened. Cover and cook for 10 minutes longer.

9. Stir 2 tablespoons of hot milk mixture into eggs; slowly add eggs to double boiler with remaining milk mixture, stirring constantly. Cook over hot but not boiling water, stirring constantly, for 2 minutes. Remove from heat; let cool. Stir in vanilla. Refrigerate until chilled.

10. Cream butter in bowl; gradually beat in chilled cream filling. Refrigerate until chilled. Spread 2 pastry sections with this filling; cut remaining 2 sections into 2-inch-wide strips. Place strips on top of filling; cut through filling and bottom section of pastry.

11. Combine confectioners' sugar and milk; stir until smooth. Spread on top of pastry layers. Swirl chocolate on top of frosting.

From Creative Cooking: DESSERTS Posted Ed Thoma
==========================================
Title: Easy Napoleons
Categories: Pastry
Yield: 6 Servings

3 1/4 oz Vanilla pudding powder (not
Instant)
1 c Milk
Pastry for 9" pie shell
1/2 c Prepared Dream Whip whipped
Topping
3/4 c Confectioner's sugar
1 1/2 tb (to 2 T.) water
1 Square semisweet chocolate
1 tb (to 1 1/2 T) water (in
Addition to above)

Combine pudding mix and milk in saucepan. Cook and stir over medium heat until comes to a FULL boil. Pour into a bowl, cover surface with wax paper or plastic wrap, and chill.

Meanwhile, roll out pastry to a 10" by 14" rectangle. Cut 3 equal lengthwise strips (about 3 and 1/3" by 14") Place strips on a baking sheet and prick well with a fork. Bake strips in hot oven (425 degrees) about 12 minutes, or until golden brown. Cool. Beat chilled pudding until light and fluffy and blend in prepared Dream Whip.

Spread 2 of the pastry strips with pudding. Then stack them on top of each other. Then combine sugar and the 1 and 1/2 to 2 Tablespoons water, and stir until smooth - like a thick glaze. Spread this glaze over the remaining pastry strip.

Melt chocolate. Gradually blend in 1 to 1 and 1/2 teaspoons of water until chocolate is thin enough to pour. Drizzle the chocolate from a spoon in lengthwise lines over the confectioner's sugar glaze on the 3rd pastry strip - about 1/2 inch apart. To give a rippled effect, run the edge of a knife gently across the lines of chocolate at about 1" intervals.

Then carefully lift the 3rd pastry strip and place it on top of the stacked layers. Chill for at least 2 hours. To serve, use a sharp knife with quick strokes to cut the strips into six 2" pieces. These can be made even more elegant by garnishing the top layer with fine chocolate curls, chocolate leaves, etc.

NOTE: I have never tried using pre-made pie crust for these, but it might work. Trust me - these are worth making! My husband always asks for these for his birthday.

source: "Sweet Moment Desserts" from General Foods
=========================================

Title: Raspberry Napoleon
Categories: Pastry
Yield: 4 Servings

6 tb Cold Butter
3/4 c Flour
1/4 ts Salt
1/2 c Sour Cream
1 c Heavy Cream
2 tb Sugar
1/2 ts Vanilla Extract
1 c Fresh Raspberries
1 tb Powdered Sugar

Cut the butter into pieces. In the bowl of a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse meal. Add the sour cream and process until the dough just holds together. Press into a disc, wrap and refrigerate at least 2 hours. Flour the dough and roll out between 2 sheets of waxed paper to 1/8" thick, about an 11 x 11" square. Transfer the dough to a baking sheet and prick all over with a fork. Refrigerate 30 minutes. Preheat the oven to 375øF. Bake the dough until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to an 8 x 8" square and cut it into eight 2 x 4" rectangles.

Beat the heavy cream with the sugar and vanilla until it holds firm peaks. Put the whipped cream in a pastry bag fitted with a star tip and pipe half of it onto for of the rectangles. Arrange the raspberries on top of the cream, then pipe a second layer of cream over the raspberries. Top the cream with the remaining pastry rectangles, flat side up. Cover and refrigerate until serving. Before serving, dust each Napoleon with powdered sugar.