THE RECIPE JOURNAL · Dessert
Phyllo Napoleons with Eggnog Cream and Reduced Sweetness
These delicate layers of crisp phyllo paired with rich, creamy eggnog filling make for a festive and elegant dessert. Perfectly balanced with a touch less sweetness, this treat will delight your taste buds without overwhelming them.
FROM THE KITCHEN • Phyllo Napoleons with Eggnog Cream and Reduced Sweetness
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the sugar, stevia, cornstarch, nutmeg, and salt in a medium bowl. Whisk in the egg yolks until everything is nice and smooth. Next, heat the milk in a saucepan until it’s just about to simmer. Slowly pour about half the warm milk into the yolk mixture, whisking constantly so the eggs don’t scramble. Then, pour the yolk mixture back into the saucepan with the rest of the milk and cook over medium heat, stirring all the time, until it thickens up. Once thickened, strain the custard into a bowl, then stir in the butter and rum. Press a piece of plastic wrap right onto the surface of the custard to keep it from forming a skin, and pop it in the fridge for at least a couple of hours to chill.
02
Step 2
When you’re ready to bake, preheat the oven to 400°F. Mix together the sugar and stevia in a small bowl. Carefully lay out your phyllo sheets, keeping them covered with a dry towel and a damp towel so they don’t dry out. Take one sheet and brush it lightly with melted butter, then sprinkle a little of the sugar mixture on top. Layer another sheet on, brush and sprinkle again, and keep going until you have eight layers stacked. Finish with butter and sugar on the top layer. Cut the stack in half lengthwise, then cut crosswise into 2-inch pieces. Arrange as many rectangles as you can on a large baking sheet, leaving a bit of space between them. Place a second baking sheet on top to gently press them flat, then bake until they’re golden and crisp, about 12 to 16 minutes. Let them cool on a rack, then bake any remaining pieces the same way.
03
Step 3
For the cream filling, whip the heavy cream until it holds stiff peaks. Stir the chilled pastry cream until smooth, then gently fold in the whipped cream. To assemble, lay out a third of your phyllo rectangles. Spread a layer of the cream mixture over each one, then top with another rectangle. Repeat with another layer of cream and finish with a final phyllo piece on top. Dust each Napoleon with a little grated nutmeg and serve right away for the best crunch and flavor.
Why you’ll love it
This dessert combines the crisp, flaky layers of pastry with a rich, creamy filling that has just the right touch of holiday spice. The reduced sweetness allows the eggnog flavor to shine without being overpowering, making it a perfect treat for those who enjoy balanced flavors.
How to serve
Serve these with a dusting of powdered sugar and a sprinkle of nutmeg or cinnamon on top. They pair beautifully with a cup of strong coffee or a glass of chilled dessert wine for a festive touch.
Storage & leftovers
Store the assembled napoleons in an airtight container in the refrigerator. They are best enjoyed within two days to maintain the crispness of the pastry and freshness of the cream. Avoid freezing, as it can change the texture of both the phyllo and filling.
