Strawberry Napoleons

Cruncy pastry, cream and strawberries - DELICIOUS!

Makes 16 small or 8 large

8 sheets filo pastry, thawed according the package instructions
3 cups custard cream, at room temperature (see recipe below or purchase from store)
2 x 250g punnets Victorian strawberries, hulled and sliced
Icing sugar for dusting

Preheat oven to 150C. Cover baking sheet in baking paper. Spray a sheet of filo pastry with non-stick cooking oil spray, fold in half and spray again, then fold again and spray again.

Cut folded filo in quaters to make four even squares or cut each square in half for smaller servings.

Repeat this process with the remaining sheets of filo.

Place the squares 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 squares with 1 tablespoon of the custard, then 1 tablespoon of strawberries. Stack the three layers, then top with strawberries and lightly dust in icing sugar. Repeat until all pastry sheets have been used.

Custard Cream

3 cups low fat milk
2/3 cup white sugar
3 eggs (2 whole, 1 yolk)
4 tbls cornflour
1.5 tbls vanilla essence

Using a double boiler (or bowl resting on a pot above simmering water), heat 2.5 cups milk until steam rises from the surface.

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

Remove milk from heat and gradually whisk in egg mmixture. Return bowl to double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes.

Remove from heat and stir in vanilla.

Transfer to a clean bowl and press plastic wrap onto creams surface (to prevent skin forming) and refrigerate for up to 3 days.

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