Fresh Fruit Napoleon

Fresh Fruit Napoleon
Servings: 4 Prep 30 mins Bake 350°F 12 mins to 15 mins Cook 6 mins to 8 mins


  • 1 cup skim milk
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/4 teaspoon vanilla
  • 3 sheets phyllo dough, thawed according to package directions
  • 1 teaspoon confectioners sugar
  • 1 cup raspberries
  • 1 cup blueberries
  • 8 strawberries
  • Raspberries and fresh mint, for garnish

Make It

1. Bring milk to boiling in medium-size saucepan over medium heat.

2. Stir together cornstarch, granulated sugar and salt in small bowl. Stir in egg. Pour a little milk into egg-cornstarch mixture and stir; then stir egg-cornstarch mixture into milk in saucepan. Cook over medium heat until thickened, 6 to 8 minutes. Stir in vanilla. Strain, if necessary, to remove any lumps. Cool. Cover surface of pastry cream with plastic wrap; refrigerate.

3. Heat oven to 350 degrees F.

4. Meanwhile, prepare phyllo. Line baking sheet with parchment paper; place 1 sheet of phyllo on top of parchment. Lightly coat phyllo sheet with nonstick cooking spray; sprinkle evenly with half of the confectioners sugar. Place second layer of phyllo on top; lightly coat with cooking spray again; sprinkle with remaining confectioners sugar. Top with final sheet of phyllo. Carefully cut into 12 equal rectangles. Cover with another sheet of parchment paper. Place a baking sheet on top.

5. Bake pastry in 350 degrees F oven for 12 to 15 minutes. Remove pan to wire rack to cool.

To assemble:

6. Place one 3-layered rectangle of phyllo on dessert plate. Spread top with 1-1/2 tablespoons pastry cream. Top with a few raspberries, blueberries and 1 sliced strawberry. Repeat layering with another phyllo rectangle, pastry cream and fruit; for each Napoleon use a total of 1/4 cup raspberries, 1/4 cup blueberries and 2 sliced strawberries. Top with a third rectangle of phyllo. Garnish with a raspberry and mint. Repeat with remaining phyllo and berries to make a total 4 Napoleons.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 200, Fat, total (g): 3, chol. (mg): 54, sat. fat (g): 1, carb. (g): 40, fiber (g): 3, pro. (g): 6, sodium (mg): 186, Percent Daily Values are based on a 2,000 calorie diet.