Reduced-Sugar Phyllo Napoleons with Eggnog Cream
Crispy, buttery phyllo layers sandwich rum-spiked eggnog pastry cream to make these fun and fancy handheld desserts.
- Serves: 10 persons
- 2tablespoons Sugar In The Raw®
- 2tablespoons Stevia In The Raw®
- 1tablespoon cornstarch
- ¼teaspoon ground nutmeg
- ¼teaspoon sea salt
- 3egg yolks
- ¾cup whole milk
- 1tablespoon cold unsalted butter, cut into small pieces
- 2teaspoons dark rum
- ¼cup Sugar In The Raw®
- ¼cup Stevia In The Raw®
- ½(16 ounce) package phyllo dough, thawed
- 6tablespoons unsalted butter, melted
- ½cup heavy cream
- Whole nutmeg, for garnish
Step 1In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
Step 2In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
Step 3Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
Step 4Preheat oven to 400 degrees F.
Step 5In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
Step 6Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
Step 7Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
Step 8Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
Step 9In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
Step 10To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
Step 11Dust each Napoleon with a little grated nutmeg and serve immediately.