Recipe - Josephines Napoleon

Pastry
7 Sheets frozen phyllo dough
(17x12"), thawed according
to package directions
1 One half tablespoon Canola oil
1 tablespoon Butter; melted
7 One half teaspoon Granulated sugar; divided
Pastry Cream
One half cup Granulated sugar
2 tablespoon Allpurpose flour
1 tablespoon Cornstarch
1/8 teaspoon Salt
1 Three fourths cup 1% lowfat milk
1 Egg
One fourth teaspoon Almond extract
One fourth teaspoon Vanilla
1 tablespoon Butter
11 ounce Mandarin oranges; drained
1 cup Diced; juicepacked canned
pineapple, drained
2 tablespoon Confectioner's sugar

Preheat oven to 375°F. Coat cookie sheet with nonstick spray. Place phyllo
on clean surface. Cover with wax paper, then with damp towel when not in
use. Place sheet of wax paper on work surface. In bowl mix oil and butter.
Lift 1 sheet of phyllo onto wax paper. Brush with butteroil mixture;
sprinkle with 1 One fourth teaspoon sugar. Repeat with remaining phyllo, stacking
one sheet on top of the other. Do not sprinkle top layer with sugar. Place
stack on prepared baking sheet. Using sharp knife, cut stack in thirds
lengthwise. Cut each third crosswise into 10 (1 3/4" wide) strips to make
30 rectangles. Bake 8 minutes until puffy and beginning to color. With
metal spatula immediately loosen rectangles from sheet; transfer to rack to
cool. In small saucepan combine sugar, flour, cornstarch and salt. Whisk in
milk. Place over medium heat and cook 46 minutes, stirring until mixture
comes to a boil and thickens. In small bowl beat egg. Whisk in about 1/2
cup hot milk mixture. Stir egg mixture into milk mixture in saucepan.
Return pan to mediumlow heat and stir constantly for 1 minute or until
mixture just begins to simmer. Remove from heat. Stir in almond and vanilla
extracts and butter until melted. Press wax paper directly on surface. Let
cool. Place oranges and pineapple on paper towels to drain well. Reserve 6
orange segments for garnish. Spoon pastry cream into plastic foodstorage
bag and snip off 1/2" of corner. Pipe 2 lines of pastry cream down center
of 10 phyllo rectangles. Arrange half the fruit on top of pastry cream. Top
with 10 more phyllo rectangles. Repeat with cream and fruit and top with
remaining 10 rectangles. With finemesh sieve, dust tops with
confectioners' sugar.

Makes 10 servings. Per serving: 173 calories; 3 g protein; 6 g fat; 29 mg
cholesterol; 27 g carbohydrates; 107 mg sodium.

Your time in the Kitchen: 30 minutes. Ready to serve in in 1 hour.

Sneak peak at irresistible, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #878 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997