Nobody knew what to do with it. Jan Tsukazaki, manager of Napoleon's bakery plant in Waipio Gentry, developed the Napple recipe along with head baker Eddie Kaneshiro shortly after the bakery first opened as an adjunct of the Zippy's chain in 1983. Their aim was a unique pastry that would put the new bakery on the map. We wanted to make something really good that no one had been making before. This did not involve reinventing the wheel, just fine-tuning a classic.
Puff pastry is made by folding butter between layers of dough.
The filling, in the case of Apple Napples, is a commercial apple-pie filling, she says. We doctor it up. Production began with three people making about 300 Napples a day, just apple and coconut. We were actually cutting the dough with a yardstick and a pizza cutter. By Craig T. Kojima, Star-Bulletin Bags of coconut filling are ready to be piped into Napples.