ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Phyllo Napoleons

Yield 8 servings.


  • 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
  • 2 tablespoons Cognac
  • Fresh strawberries (optional)

Nutrition Information

  • calories 251
  • caloriesfromfat 13 %
  • fat 3.7 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.7 g
  • carbohydrate 45.2 g
  • fiber 0.0 g
  • cholesterol 85 mg
  • iron 0.0 mg
  • sodium 163 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Light and Luscious