Dessert Napoleon 2.0 (version from nutritionist)
It is one of my favorite desserts, which is now even easier to make than before but still tastes just as good as the original. Trust me and try it!
Cook Time
20 minutes
Equipment
Nonstick Baking SheetBuy
Ingredients
- Phyllo Dough 6-8 sheets
For the cream
- Sugar 100 g
- All-purpose flour 75 g
- Eggs 2 pcs
- Milk 500 ml
- Vanilla extract few drops
- Butter 40 g
- Fresh berries / greens to serve if desire
Instructions
- To begin, carefully spread the dough on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until crusty, in a preheated oven at 350°F (180°C). Let cool
- When the Phyllo sheets have cooled, crumble them into crumbs over a large bowl
For the cream
- In a thick-bottomed bowl, whisk together the sugar, flour, and eggs until smooth and well combined
- Pour in the milk and vanilla extract, then place the mixture over low heat
- Stir constantly until the mixture thickens. Remove from heat, add the butter, and mix thoroughly. Let the finished cream cool for a few minutes
- Choose a beautiful dessert dish and begin by layering the cream first, followed by the crumbs of the baked cakes. Continue layering in this order until you reach the top, finishing with the crumbs
- It’s advisable to leave the dessert in the refrigerator for a few hours to allow the flavors to meld. You can serve it with fresh berries or mint leaves for a finishing touch!
Notes
- Allow the filo pastry sheets to defrost completely at room temperature before use to keep them intact and beautiful.
- For the cream, it’s best if all ingredients are at room temperature. You can substitute the sugar with a sweetener, or reduce the sugar by half and add a bit of sugar substitute.
- While cooking the cream on the stove, stir it constantly to prevent lumps, as the eggs will curdle if left unattended.
- This cream also works well if you're making the dessert with puff pastry.
- The longer the Napoleon rests in the refrigerator, the better it will soak in and taste as a whole.
- Give it a try—you won’t regret it!
