Reduced-Sugar Phyllo Napoleons with Eggnog Cream Recipe

Ingredients

• 2 tablespoons Sugar In The Raw®
• 2 tablespoons Stevia In The Raw®
• 1 tablespoon cornstarch
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon sea salt
• 3 egg yolks
• 0.75 cup whole milk
• 1 tablespoon cold unsalted butter, cut into small pieces
• 2 teaspoons dark rum
• 0.25 cup Sugar In The Raw®
• 0.25 cup Stevia In The Raw®
• 0.5 (16 ounce) package phyllo dough, thawed
• 6 tablespoons unsalted butter, melted
• 0.5 cup heavy cream
• Whole nutmeg, for garnish

Instructions

1. In a medium bowl, combine sugar, stevia, cornstarch, nutmeg, and salt. Add egg yolks and stir until the mixture is smooth and well combined.
2. In a medium saucepan, bring milk to a gentle simmer over medium heat. Slowly whisk about half of the hot milk into the yolk mixture to temper it, then whisk the warmed yolk mixture back into the remaining milk in the saucepan. Place the saucepan back on the heat and cook, stirring constantly, until the pastry cream has thickened. Strain the cream through a fine-mesh sieve into a clean medium bowl and stir in the butter and rum.
3. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming and refrigerate until completely chilled, at least 2 hours or preferably longer.
4. Preheat oven to 400 degrees F (200 degrees C).
5. In a small bowl, stir together the sugar and stevia for the phyllo topping. Lay out the stack of phyllo dough on a flat surface and cover it first with a dry kitchen towel, then with a damp kitchen towel to prevent it from drying out.
6. Place 1 sheet of phyllo dough in front of you on a flat surface, brush it lightly with melted butter, and sprinkle evenly with the sugar-stevia mixture. Place another phyllo sheet on top of the buttered sheet, brush with more butter, and sprinkle with the sugar-stevia mixture. Repeat this layering process until you have 8 layers of phyllo. After the final layer, brush the top layer with butter and sprinkle with the sugar-stevia mixture.
7. Cut the layered phyllo dough lengthwise in half to create 2 long rectangles. Then, cut the rectangles crosswise every 2 inches to form smaller rectangles. Transfer as many of the phyllo rectangles as possible to a large baking sheet, leaving a small space between them to ensure even baking. Nest another baking sheet of the same size on top of the phyllo rectangles so that they are gently pressed between the two baking sheets.
8. Bake in the preheated oven until the phyllo is golden brown and crisp, approximately 12 to 16 minutes. Transfer the baked phyllo rectangles to a wire rack to cool completely. Repeat the layering, cutting, baking, and cooling process with any remaining phyllo rectangles.
9. In a medium bowl, use an electric mixer to beat the heavy cream until stiff peaks form. Stir the chilled pastry cream just until it is smooth and uniform, then gently fold in the whipped cream until fully incorporated. Be careful not to overmix.
10. To assemble the Napoleons, lay out 1/3 of the baked phyllo rectangles on a clean countertop in front of you. Spread a generous layer of the eggnog pastry cream evenly over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over the phyllo, and finally, top with a final phyllo rectangle. Each Napoleon should have 3 phyllo layers and 2 pastry cream layers.
11. Dust each Napoleon with a light sprinkling of grated nutmeg for added flavor and visual appeal. Serve the Napoleons immediately for the best texture and flavor.

Nutrition

• Calories: 247 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 168 mg
• Protein Content: 3 g
• Cholesterol Content: 101 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g