Phyllo Napoleons

Ingredients

• 2 tablespoons cognac 
• 1 tablespoon cornstarch 
• 2.5 tablespoons cornstarch 
• 3  eggs lightly beaten
• 8 sheets phyllo pastry frozen thawed
• 0.3 cup currant jelly red
• 2.7 cups skim milk divided
• 10 ounce strawberries unsweetened frozen thawed
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife
• sieve

Directions

1. Combine 2 1/2 tablespoons cornstarch and 1/3 cup milk in a saucepan, stirring well.
2. Add remaining 2 1/3 cups milk, sugar, vanilla, and eggs. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, 2 minutes or until thickened. Cover and chill.
3. Place 1 sheet of phyllo on a dry surface (keep remaining phyllo covered). Coat with cooking spray.
4. Layer remaining phyllo on first sheet, coating each sheet with cooking spray.
5. Cut stack in half lengthwise; place 1 portion on top of the other, forming 16 layers.
6. Cut stack into 8 squares; transfer to a baking sheet coated with cooking spray.
7. Bake at 375 for 5 minutes.
8. Separate each phyllo stack, making 6 sheets for bottom layer, 4 sheets for middle layer, and 6 sheets for top.
9. Place bottom layers on individual plates; top each with 1/4 cup custard mixture. Top with middle layer and 1/4 cup custard. Top with remaining layer.
10. Position knife blade in food processor bowl; add strawberries, and process until smooth.
11. Pour puree through a wire-mesh strainer into a saucepan, discarding pulp.
12. Add 1 tablespoon cornstarch to strawberry puree; stir well.
13. Add jelly, and cook over medium heat, stirring constantly, until thickened. Cook 1 minute.
14. Remove from heat; stir in Cognac.
15. Drizzle over phyllo stacks.
16. Garnish with berries, if desired.
17. Serve immediately.