My grandmother used to make a napoleon that would make you think you had died and gone to heaven, unfortunately with the amount of whipped cream and butter that was in them, if you ate too many you could very well be headed there. This recipe is my attempt to serve a dessert that taste truly decadent without needed to run a mini marathon to work it off. I wont claim that it would beat my grandmothers verison, but I will tell you that it is still pretty bloody good.
preheat the oven to 375 degrees f. Cut the fill sheets of fillo pasty in half, spray each sheet with butter spray and fold in half again. Spray three of the sheets with spray and top with another sheet, so that you have three fillo pastry rectangle each four layers thick. Spray the bottom of another tray with spray and place on top of the fillo. The aim here is to bond the four peices together so that you have one solid peice. Bake the pastry until golden brown, about 10 minutes. Allow to cool.
For the custard mixture - Put the evaporated milk, cornstarch, two tablespoons sugar (or splenda) in a saucepan. Split the vanilla bean and scrape the seeds, add the vanilla and the pod to the milk and bring to a boil stiring constantly. In another bowl miss the egg yolk with the remaining sugar (or splenda). When the milk comes to a boil and thickens remove form the heat and add the egg mixture. Allow to cool.
Spray a 9 x 6 inch cake pan with butter spray. Lay one piece of the fillo pastry on the bottom of the pan, spread half the custard on the pastry and top with another piece of fillo, spread the remaining custard on the fillo and top with the last piece. Sprinkle with powdered sugar and serve.
Per serve with sugar.
Calories
Fat
Sodium
Carbs
Fiber
Protein
188
2.5 g
153 mg
33.5 g
0.5 g
7 g
Per serve with splenda.
Calories
Fat
Sodium
Carbs
Fiber
Protein
147
2.5g
153 mg
22.9 g
0.5 g
7 g
Serving Suggestions
As I siad this makes six serves (it's rich, 1/6th is enough). what you can do is to cut the fillo into 24 squares and just pile them individually.
