I have eaten Napolean before while being a student back in US. But this vanilla slice isn't the same. At first I thought it was the same thing but the pastry chef told me it not. (And that's why I started my addition.) Napolean is much sweeter and has burnt lines on the icing at the top. But this vanilla slice doesn't have it. And I am 90% sure it doesn't have any cream. (Maybe I am wrong...) The vanilla custard/cream is stuck in between the three layers of the filo pastry. I have never worked with these commercially made pastry. Please enlighten me about the direction. I meant to buy one pack on Sat but I have no idea whether it would work. I think I will try to invent my own version with your direction next time.. Thanks a lot.

regards,