Grind sugar and almonds in the blender. We leave them aside.
Line a large baking sheet with non-stick paper
Spread one sheet of Beirut on the pan.
With a brush, smear the entire surface of the sheet very well with plenty of butter.
Sprinkle the surface with sugar and nuts
Cover with the next sheet.
Repeat layers of foil, butter, sugar, nuts until the ingredients are finished.
When we put the fifth sheet, press with the palm of the hand over the entire surface so that the layers stick well together.

Place a second tray as a weight on the leaves.
Bake in the air at 180°C for about 25' until they are very golden.
As soon as we take them out of the oven, let them stand for a while until the temperature drops and we can handle them.
Before they cool down completely and while they are still warm, cut them into square or oblong pieces to make the napoleon.

For the cream:
Beat the cold cream with the foam in a bowl with a hand mixer. or with wire, in thick form.
As soon as the cream thickens, add the walnuts and mix.
Mix the strained yogurt with a spoon. Add the yogurt to the whipped cream and gently fold the cream with a spatula.
We put the cream in a disposable freezer bag.
They keep it in the refrigerator so that it is always frozen until we serve it.
We make napoleons with 3 layers of caramelized crispy foil and 2 layers of cream.
We always set up the napoleon when we want to serve it.
Drizzle with a little honey and sprinkle with crushed pistachios.
Serve immediately.