Strawberry and White Chocolate Napoleons

Strawberry and White Chocolate Napoleons Author: Canadian Living Credits: Strawberry and White Chocolate Napoleons

Layer upon layer of crisp pastry, rich white chocolate custard and fresh berries make an impressive dessert for company.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine online exclusive: June 2015


  • 3 sheets phyllo pastry thawed
  • 2 tablespoons butter melted
  • 1 1/2 teaspoon granulated sugar
  • 1/4 cup whipping cream (35%)
  • 2 cups hulled strawberries sliced
  • 40 g white chocolate (about 1-1/2 oz), shaved
  • 1 tablespoon icing sugar
White Chocolate Custard:
  • 3 egg yolks
  • 1 1/2 cup milk
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 60 g white chocolate (about 2 oz), finely chopped


White Chocolate Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 4 minutes.

Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted and mixture is smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Pastry: While custard is chilling, brush 1 sheet of the phyllo with one-third of the butter; sprinkle with one-third of the sugar. Arrange 1 sheet of the phyllo over top; brush with another third of the butter and sprinkle with another third of the sugar. Repeat with remaining phyllo, butter and sugar. Cut lengthwise into 4 strips; cut each strip crosswise into 4 pieces to yield 16 pieces total. Arrange in single layer on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 400 F (200 C) oven until golden, about 5 minutes. Let cool completely.

Assembly: In bowl, beat cream until soft peaks form; set aside. Set 12 of the strawberry slices aside. Arrange 1 piece of the phyllo on each of 4 serving plates; spread or pipe 2 tbsp of the custard over each, leaving 1/2-inch (1 cm) border. Place a few of the remaining strawberry slices over top. Repeat layers twice; top each with 1 final piece of the phyllo. Top with whipped cream, reserved strawberry slices and chocolate shavings; dust with icing sugar. (Make-ahead: Refrigerate for up to 4 hours.)

Tip from the Test Kitchen
Refreeze any remaining phyllo pastry or refrigerate and use within four days.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 219 mg
  • Sugars 38 g
  • Protein 9 g
  • Calories 491.0
  • Total fat 26 g
  • Potassium 330 mg
  • Cholesterol 187 mg
  • Saturated fat 14 g
  • Total carbohydrate 57 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry and White Chocolate Napoleons