Thaw one roll of fillo dough, following thawing instructions on package.
Preheat oven to 350ºF.
Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of fillo on a cutting board and lightly coat with cooking spray. Layer and repeat with 4 more sheets. You may lightly sprinkle cinnamon, cocoa, poppy seeds or other flavorings between fillo sheets for added flavor. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.)
Use a sharp knife to cut layered fillo into 12 circles for round Napoleons. Or cut into 4 equal strips and then cut 8 diamonds for diamond phyllo Napoleons. There will be some extra pieces of layered fillo between the circles and diamonds, which can be used to make PHYLLO GARNISHES.
Place fillo shapes at least 1″ apart on ungreased cookie sheet lined with parchment. Cover fillo shapes with sheet of parchment or wax paper, and place another cookie sheet on top. The cookie sheet should press onto the fillo dough. (This will prevent the shapes from curling up during baking.)
Reroll unused fillo sheets and follow storing instructions on package.
Bake fillo with the pressed cookie sheet over top of pan for 8 minutes or until fillo is golden brown. Check occasionally for doneness. Cool.
Assemble phyllo Napoleons with filling of your choice.
TIP: Spreading an egg wash mixture between the fillo sheets will hold the layers together thus eliminating the need to press layered fillo with second cookie sheet.