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Lemon Curd & Strawberry Jelly Napoleon

Total Time: 50 MIN Makes: 6 napoleons
Prep Time: 20 MIN Cook Time: 30 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 8 eggs
  • 2 cups sugar
  • 2 2/3 cups of lemon juice
  • 2 gelatin sheets or 1 tbsp of gelatin powder (dissolved in water)
  • 12 sheets Athens® Phyllo Dough (14″ x 18″), thawed
  • 1 stick butter, melted
  • 4 cups light whipped topping
  • 2 pints strawberries, destemmed and cut in half
  • 1 jar strawberry jelly


In a medium bowl, combine eggs and sugar and whisk until light yellow color. In a pot, bring the lemon to a boil, then remove from stove and add it gradually to the egg mixture while whisking. When you have added all the lemon juice put that mixture back in the pot, then whisk it until it’s thick like custard. Remove from stove and add the gelatin a little at a time while whisking. Transfer the lemon curd into a container and place in the refrigerator for 10 minutes.
Place the phyllo on the work surface. Layer 4 sheets brushing each with melted butter. Cut the stack of phyllo into 4-inch by 3-inch squares and put each square on a sheet pan. Layer a piece of parchment paper on top of them and place another sheet pan on top of the parchment paper. Bake in preheated 300°F oven for 12-14 minutes or until the phyllo is golden brown. Repeat the same process with the eight remaining sheets.
Pour the strawberry jelly in a microwavable container and microwave it for 30 seconds at a time for a minute or two to be able to dip the strawberries – add water if necessary. Dip the strawberries in the jam to create a glaze.
Place one square of the phyllo on a plate. Spread about a tablespoon of the lemon curd on the phyllo. Cover the lemon curd with the glazed strawberries and top with another phyllo square. Top the second square with lemon curd and glazed strawberries. Top the strawberries with a final phyllo square and spread whipped topping to cover the phyllo.