Strawberry Napoleans

Ingredients (Makes 16 small/ 8 large):

• 8 sheets Filo pastry, thawed according to package instructions

• 3 cups Custard cream, at room temperature

• 2 punnets Beerenberg strawberries, hulled and sliced

• Icing sugar for dusting

Method:

1. Preheat oven to 150c. 

2. Spray a baking sheet with non-stick vegetable oil. 

3. Brush a sheet of filo with melted butter, fold in half and butter again, then fold again and butter again. 

4. Cut folded filo in quarters to make four even squares or cut each square in half for smaller servings.

5. Repeat the process with the remaining sheets of filo. 

6. Place the squares on the baking sheet and bake until lightly browned, 3-4 minutes. 

7. Watch carefully, as they burn easily. 

8. For each Napoleon, spread three of the squares with 1 tablespoon of the custard cream each, then 1 tablespoon of strawberries each. 

9. Stack the 3 layers, then top with the remaining squares. 

10. Lightly dust with icing sugar. 

11. Repeat until all 16 Napoleons have been assembled.