The preparation time on this dessert is lengthy because of it’s many steps

There are some do- ahead tips to help you out.  Filo  can be tricky to work with and you might want to find a more simple recipe for your debut into working with it  Every step is worth it as it is an extraordinary dessert.  Serves 8

8 sheets Filo pastry

10 tablespoons butter, melted

7 teaspoons granulated sugar

1 large box strawberries, sliced

Powdered sugar for garnishing

Pastry Cream  (can be made 1 day ahead)

4 large eggs, separated and at room temperature

1 cup plus 1 tablespoon sugar

1/3 cup all-purpose flour

2 cups milk, heated until hot, but not boiling

2 teaspoons vanilla

4 tablespoons butter, room temperature

Preheat oven to 350.  Line 2 baking sheets with parchment or a Silpat

Place filo on waxed paper and cover with a dry towel.  Brush each sheet, one at a time with melted butter. Sprinkle each with 1 teaspoon sugar.  Brush top sheet with butter but do not sprinkle with sugar.  With a sharp knife, cut pastry lengthwise into 4 rectangles, each about 3 1/2 inches by 15 inches.  Place 2 rectangles on each baking sheet.  Bake 12 to 15 minutes or until golden.  Remove and cool on a rack.  Cut each rectangle in half widthwise, making 8 rectangular strips.  They may be sored airtight at room temperature up to 2 days or frozen.

Make Pastry Cream by mixing eggs , yolks, 1 cup sugar and flour in heavy saucepan until thick and creamy.  Place whites in a mixing bowl and set aside  Slowly whisk  hot milk into saucepan.  Place over moderate heat and cook, stirring constantly until mixture comes to a boil.  Lower heat slightly and continue cooking, stirring constantly for 3 to 5 minutes.  The custard may lump as it cooks, but whisking will smooth it out  Remove from heat and stir in vanilla and butter  Cool slightly.  Beat egg whites until soft moist peaks form.  Gently fold custard into whites.  Place a piece of waxed paper directly on top of custard and refrigerate until chilled and set.  May be refrigerated overnight, if desired.  Stir before using.

    To assemble, place one layer of filo on serving plate.  Spread with about 1/3 cup pastry cream.  Top with a layer of sliced strawberries.  Repeat with 2 more layers of filo, cream and strawberries  Top with a layer of filo, and dust with powdered sugar.  Repeat for second napoleon.  Refrigerate for at least 2 hours before serving.  To serve, cut with serrated knife into 1  1/2 to 2 inch slices  Makes 2 napoleons, each serving 4. Should be served within 4 hours of assembling for best results.