Phyllo Napoleons

• 2 1/2 tablespoons cornstarch
• 2 2/3 cups skim milk, divided
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 8 sheets frozen phyllo pastry, thawed
• Butter-flavored vegetable cooking spray
• 10 ounce frozen unsweetened strawberries, thawed
• 1 tablespoon cornstarch
• 1/4 cup red currant jelly
• 2 tablespoons Cognac
• Fresh strawberries (optional)

1. Combine 2 1/2 tablespoons cornstarch and 1/3 cup milk in a saucepan, stirring well. 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.
2. Place 1 sheet of phyllo on a dry surface (keep remaining phyllo covered). Coat with cooking spray. Layer remaining phyllo on first sheet, coating each sheet with cooking spray. Cut stack in half lengthwise; place 1 portion on top of the other, forming 16 layers. Cut stack into 8 squares; transfer to a baking sheet coated with cooking spray. Bake at 375u0b0 for 5 minutes.
3. Separate each phyllo stack, making 6 sheets for bottom layer, 4 sheets for middle layer, and 6 sheets for top. 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.
4. Position knife blade in food processor bowl; add strawberries, and process until smooth. Pour puree through a wire-mesh strainer into a saucepan, discarding pulp. Add 1 tablespoon cornstarch to strawberry puree; stir well. Add jelly, and cook over medium heat, stirring constantly, until thickened. Cook 1 minute. Remove from heat; stir in Cognac. Drizzle over phyllo stacks. Garnish with berries, if desired. Serve immediately.

cornstarch, milk, sugar, vanilla, eggs, phyllo pastry, butter, cornstarch, red currant, cognac, fresh strawberries

Taken from www.myrecipes.com/recipe/phyllo-napoleons (may not work)