puff pastry is what i usually use
but sometimes i want to do individual, free-form, lighter napoleans, i use phyllo
i just take one sheet at a time spritz it with alittle melted butter (not much) then sprinkle with sugar (reg sugar, sugar in the raw, cinnamon sugar, lavender sugar, vanilla sugar, sugar processed with hazelnuts, etc) then fold the phyllo into random square shapes
then do a free form stack
(be gentle) but much faster
last longer and more interactive
i have done a napolean bar at my last house party and had various cream fillings (chocolate, vanilla), mascarpone, fresh and roasted fruits, toasted coconut, etc....
it was a hit!