Phyllo Napoleon Recipe
Ingredients
| Cornstarch | 2 1/2 Tablespoon | |
| Skim milk | 2 2/3 Cup (16 tbs), divided | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| 3 eggs, lightly beaten | ||
| 8 sheets frozen phyllo pastry, thawed | ||
| Butter-flavored vegetable cooking spray | ||
| 10 ounces frozen unsweetened strawberries, thawed | ||
| Cornstarch | 1 Tablespoon | |
| Red currant jelly | 1/4 Cup (16 tbs) | |
| Cognac | 2 Tablespoon | |
Directions
Combine 2 1/2 tablespoons cornstarch and 1/3 cup milk in a saucepan, stirring well.
Add remaining 2 1/3 cups milk, sugar, vanilla, and eggs.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook, stirring constantly, 2 minutes or until thickened.
Cover and chill.
Place 1 sheet of phyllo on a dry surface (keep remaining phyllo covered).
Coat with cooking spray.
Layer remaining phyllo on first sheet, coating each sheet with cooking spray.
Cut stack in half lengthwise; place 1 portion on top of the other, forming 16 layers.
Cut stack into 8 squares; transfer to a baking sheet coated with cooking spray.
Bake at 375° for 5 minutes.
Separate each phyllo stack, making 6 sheets for bottom layer, 4 sheets for middle layer, and 6 sheets for top.
Place bottom layers on individual plates; top each with 1/4 cup custard mixture.
Top with middle layer and 1/4 cup custard.
Top with remaining layer.
Position knife blade in food processor bowl; add strawberries, and process until smooth.
Pour puree through a wire-mesh strainer into a saucepan, discarding pulp.
Add 1 tablespoon cornstarch to strawberry puree; stir well.
Add jelly, and cook over medium heat, stirring constantly, until thickened.
Cook 1 minute.
Remove from heat; stir in Cognac.
Drizzle over phyllo stacks.
Garnish with berries, if desired.
Add remaining 2 1/3 cups milk, sugar, vanilla, and eggs.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook, stirring constantly, 2 minutes or until thickened.
Cover and chill.
Place 1 sheet of phyllo on a dry surface (keep remaining phyllo covered).
Coat with cooking spray.
Layer remaining phyllo on first sheet, coating each sheet with cooking spray.
Cut stack in half lengthwise; place 1 portion on top of the other, forming 16 layers.
Cut stack into 8 squares; transfer to a baking sheet coated with cooking spray.
Bake at 375° for 5 minutes.
Separate each phyllo stack, making 6 sheets for bottom layer, 4 sheets for middle layer, and 6 sheets for top.
Place bottom layers on individual plates; top each with 1/4 cup custard mixture.
Top with middle layer and 1/4 cup custard.
Top with remaining layer.
Position knife blade in food processor bowl; add strawberries, and process until smooth.
Pour puree through a wire-mesh strainer into a saucepan, discarding pulp.
Add 1 tablespoon cornstarch to strawberry puree; stir well.
Add jelly, and cook over medium heat, stirring constantly, until thickened.
Cook 1 minute.
Remove from heat; stir in Cognac.
Drizzle over phyllo stacks.
Garnish with berries, if desired.
Chef
