Cake "Napoleon" from filo dough with custard with condensed milk

The original version of the usual cake "Napoleon" - from filo extract dough and custard with condensed milk. Compared to the classic Napoleon recipe, such a delicate phyllo dough cake is less harmful to the figure, because the cakes do not contain butter or margarine, which are used in large quantities in the preparation of puff pastry. Preparing a cake "Napoleon" from filo dough is much easier and faster, and the taste is in no way inferior!

Ingredients

• Phyllo dough - 500 g (12 sheets 25x35 cm)
• Milk - 500 ml
• Yolks - 2 pcs.
• Corn starch or potato starch - 2 tbsp. spoons
• Condensed milk - 250 g

Directions

1. We prepare products according to the list.
2. If you have frozen phyllo dough, it's best to take it out of the freezer ahead of time.
3. I used corn starch, but you can use potato starch too.
4. If desired, you can add a pinch of vanillin or 1-2 teaspoons of vanilla sugar, a couple of drops of aromatic essence or a pinch of cinnamon to the custard for flavor.
5. The process of making a Napoleon cake from ready-made filo dough is very fast, so it is best to immediately turn on the oven to warm up to a temperature of 200 degrees.
6. Cooking custard.
7. In a saucepan or saucepan, combine milk, yolks, condensed milk and starch. Add vanillin. Mix thoroughly until smooth.
8. Place over medium heat and, whisking constantly, bring to a boil. Then remove from heat and let the cream cool slightly.
9. Preparing the first cake for Napoleon.
10. The cream is divided into three parts. Transfer one portion to a pastry bag.
11. Line a baking sheet with parchment. We divide the sheets of dough into two parts and cover each pile with a towel or cling film, as filo dough dries quickly.
12. We spread one sheet of dough on a baking sheet and from a pastry bag we apply custard crosswise and along the edges or in wide "waves". If you wish, so that the dough is better soaked, you can carefully, so as not to tear a thin sheet of dough, level the cream with a spatula or spoon.
13. Cover with the second sheet of dough. Spread the next layer of cream on top and again cover with a layer of dough. Thus, from 6 sheets of filo dough and custard, we collect the first cake for Napoleon. We send it to the oven, preheated to 200 degrees, for about 10 minutes, until golden.
14. If you have only one baking sheet, then while the first cake is baking, you can spread a sheet of parchment on the table and collect the second cake on it in exactly the same way as the first.
15. Transfer the second part of the custard to a pastry bag. Lay out a sheet of dough on parchment, grease with a layer of custard, cover with a second sheet of filo dough, grease again - and so on until the sheets of dough run out. If you did it faster than the first cake was baked, cover a sheet of parchment with a second, unbaked cake with cling film or a towel so that the dough does not dry out.
16. Then we send the second cake to the oven and also bake for about 10 minutes, until golden.
17. Cool the finished cakes slightly.
18. We grease one cake with half of the remaining custard, cover with the second and grease with the remaining custard.
19. If desired, cut the resulting cake in half and put one part on top of the other - so the cake will be higher. Cake "Napoleon" from filo dough is already ready, so you can serve it right away - then the cakes will be crispy. And you can send the cake to the refrigerator for impregnation for at least 2 hours - then it will look more like a classic Napoleon.
20. We cut the finished cake "Napoleon" from filo dough with custard with condensed milk into portioned pieces and serve.
21. Enjoy your meal!