Estia's Napoleon Recipe
layered phyllo, vanilla, strawberry
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Phyllo Dough
Melt the unsalted butter in a small saucepan over low heat. Using a pastry brush, lightly coat a baking sheet with the melted butter.
- 2
Layer the Phyllo
Place one sheet of phyllo dough on the baking sheet. Brush with melted butter, then layer another sheet on top. Repeat this process until you have 6-8 layers.
- 3
Bake the Phyllo
Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy. Remove from the oven and let cool.
- 4
Make the Vanilla Pastry Cream
In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and stir in the vanilla extract.
- 5
Cool the Cream
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly on the surface), and let it cool to room temperature.
- 6
Prepare the Strawberries
While the pastry cream cools, wash and slice the fresh strawberries. Set aside.
- 7
Assemble the Napoleon
Once the phyllo is cool, cut it into rectangles. Layer one piece of phyllo, followed by a layer of pastry cream, and then a layer of strawberries. Repeat this process until all components are used, finishing with a layer of phyllo on top.
- 8
Serve
Dust the top layer with powdered sugar. Cut into squares and serve immediately, or refrigerate for up to 2 hours before serving.