Recipe by Executive Chef Eric Aber Homegrown Café, Newark, Delaware
- 2 cups cup skim milk
- 2 teaspoons vanilla extract
- 1/4 cup Agave syrup or honey
- 3 1/2 tablespoons cornstarch
- 14 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 16 medium fresh strawberries, thinly sliced
- 2 medium kiwi, peeled and thinly sliced
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F.
In a medium saucepan over medium heat, warm two cups of milk, vanilla extract and agave syrup/honey until just before boiling. In a small bowl, mix the cornstarch with the remaining ¼ cup of milk. Add this mixture to the heated milk mixture while constantly stirring and continue to heat at a simmer for five minutes or until thickened. Cool and refrigerate.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Spray lightly with cooking spray. Layer and repeat with six additional sheets of phyllo. Cut in half lengthwise. Cut each half horizontally into thirds, creating six, 4 ¼-inch squares. Repeat this process to create 12 phyllo squares.
Place phyllo squares on an ungreased baking tray with a second baking tray pressed over the top to prevent the phyllo from curling up. Bake 5 – 10 minutes or until crisp and lightly browned. Check occasionally for doneness. Remove and cool.
Place a cooled phyllo square on a plate. Top with 1/4 cup of vanilla custard and 4 strawberry slices. Cover with a second phyllo square and top with 1/4 cup custard and 4 kiwi slices. Place another phyllo square on top, spread with custard and garnish with berry slices. Repeat three times to create four napoleons. Serve immediately.
Tip: Instant non-fat, no sugar pudding can be substituted for the custard.