This decadent dessert featuring alternating layers of chocolate cream and flaky Phyllo is sure to capture the attention of the sweet-toothed among your gathering’s attendees.
- 36 sheets Athens Phyllo Dough, (9″ x 14″) thawed
- 1/2 cup butter, melted
- Cocoa powder for dusting
- Confectioners sugar for dusting
- 2 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 egg yolks
- 3/4 cup sugar
- 1/3 cup flour
- 1/3 cup semisweet chocolate chips
Thaw 2 rolls of phyllo, following thawing instructions on package. Preheat oven to 350⁰F. Unroll phyllo and cover sheets with plastic wrap and a slightly damp towel to prevent from drying out.
Place 1 sheet of phyllo on work and lightly brush with butter. Layer and brush 5 more sheets of phyllo to have a stack of 6 sheets. Using a pizza cutter or sharp knife, cut phyllo diagonally from corner to corner and then diagonally from opposite corner to corner making an X. Next, cut diagonally from center top to center right side and from center top to center left side. Lastly, cut from center right side to center bottom and center left side to center bottom. This will yield 4 diamonds plus some extra triangles. Place on greased baking sheet and sprinkle with cocoa powder and confectioners sugar. Repeat procedure with remaining phyllo to yield 24 diamond shaped stacks. Bake 5-7 minutes or until golden brown. Cool.
In medium saucepan, bring 2 cups of milk, vanilla and salt to a boil.
In medium bowl, whisk egg yolks and sugar together. Add flour, whisk smooth and stir in remaining 1/2 cup milk. Whisk yolk mixture into hot milk, bring to a simmer and cook for 3 minutes, stirring constantly.
Remove from heat and mix in chocolate chips, allowing chocolate to melt completely. Cover with plastic wrap and cool to room temperature.
Assemble Napoleons with 4 layers of phyllo diamonds and 3 layers of chocolate cream. For decoration, place paper doily over top phyllo diamond, dust with additional cocoa and confectioners sugar and remove doily.
Serve with warm Chocolate Sauce.
Option: Lay parchment paper over diamonds and set another baking sheet on top when baking, to prevent edges from curling up.