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KIWI & STRAWBERRY PHYLLO NAPOLEONS  Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware Ingredients
2 cups cup skim milk
2 teaspoons vanilla extract
¼ cup Agave syrup or honey
3 1/2 tablespoons cornstarch
14 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
16 medium fresh strawberries, thinly sliced
2 medium kiwi, peeled and thinly sliced In a medium saucepan over medium heat, warm two cups of the milk with the vanilla extract and agave syrup/honey until just before boiling. In a small bowl, mix the cornstarch with the remaining ¼ cup of milk. Add this mixture to the heated milk mixture while constantly stirring and continue to heat until thickened, for about five minutes, just simmer. Cool and refrigerate.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Repeat with six additional sheets of fillo. Cut the fillo stack in half lengthwise. Cut it horizontally into thirds, creating six, 4 ¼-inch squares. Repeat this process to create 12 fillo squares.
Bake the fillo squares on an ungreased baking sheet with a baking sheet pressed over the top to prevent the fillo from curling up in a preheated 400°F oven for 5 - 10 minutes or until crisp and lightly browned. Check occasionally for doneness. Remove and cool.
Place a cooled fillo square on a plate. Top the fillo with 1/4 cup of the vanilla custard. Next, arrange a layer of 4 of the strawberries. Place the second fillo square on top and repeat only this time using the kiwi slices. Place another fillo square on top. Spread custard on the fillo and garnish with berry slices. Repeat three times to create four napoleons. Serve immediately.
Tip:
Instant non-fat, no sugar pudding can be substituted for the custard.
Yield: 4 napoloens
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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