Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Place desired number of puff pastry squares on baking sheet. (Every two squares will yield one Napoleon.)

In a small bowl, mix cinnamon with sugar. Lightly smear a drop of oil on each puff pastry square and generously sprinkle the cinnamon mixture on top. Prick each square a couple of times with a fork so the pastry shouldn’t puff up.

Bake for 10–15 minutes until lightly golden. Allow to cool for about five minutes.

Remove gelato from freezer (no need to defrost). Place a gallon-sized ziplock bag over a bowl.

Spoon the gelato towards one corner of the bag. Twist the top of the bag to seal like a pastry bag. Snip a small corner off the bag.

Using a knife to help you, pipe the gelato onto the cinnamon-coated side of the puff pastry square. For optimal presentation, create nine small stripes of gelato per square. Cover the square with another square, cinnamon side down. Repeat with remaining puff pastry squares.

Decorate each Napoleon with a generous dusting of confectioners’ sugar.