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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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) |
Directions:
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 375° 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.
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