Strawberry Napoleons with Pastry Cream (using phyllo dough)

8 sheets phyllo dough, thawed according to package instructions
3 cups pastry cream, at room temperature
3 cups thawed fresh-frozen strawberries, sliced
Confectioners sugar for dusting

Preheat oven to 350 degrees. Spray a baking sheet with non-stick vegetable spray.

Spray a sheet of the phyllo dough with nonstick spray, fold in half and spray again, then fold again and spray again. Cut the folded dough in quarters to make four even rectangles. Cut each rectangle in half. Repeat the process with the remaining sheets of phyllo.

Place the rectangles on the baking sheet and bake until lightly browned, 3 to 4 minutes. Watch carefully, as they burn easily.

For each napoleon, spread three of the rectangles with 1 tablespoon of the sauce each, then 1 tablespoon of the berries each. Stack the three layers, then top with the remaining rectangle. Lightly dust with confectioners sugar. Repeat until all sixteen napoleons have been assembled.

Pastry Cream:
3 cups low fat milk
2/3 cup sugar
3 eggs (2 whole eggs, 1 yolk)
4 tablespoons cornstarch
1 1/2 tablespoons vanilla

Using double boiler, heat 2 1/2 cups milk until steam rises from the surface.

In a separate bowl, whisk together eggs, remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended.

Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.

Makes 16 Napoleons
Source Oregon Strawberry Commission