Phyllo Napoleons
Ingredients
- 2 1/2 tablespoons cornstarch ⓘ
- 2 2/3 cups skim milk, divided ⓘ
- 3/4 cup sugar
- 2 teaspoons vanilla extract ⓘ
- 3 eggs, lightly beaten ⓘ
- 8 sheets frozen phyllo pastry, thawed
- Butter-flavored vegetable cooking spray ⓘ
- 10 ounce frozen unsweetened strawberries, thawed
- 1 tablespoon cornstarch ⓘ
- 1/4 cup red currant jelly ⓘ
Instructions
- 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. Serve immediately.
Nutrition & Diet Analysis (per serving)
630
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).