Strawberries, pistachios, and a hint of rose water come together like a dream in Sohla’s summery take on napoleons. Light, crispy phyllo dough (an easy store-bought swap for classic puff pastry) gets sandwiched between layers of vanilla bean-infused pastry cream and spoonfuls of berries—the sweetest way to send off the warm-weather season. This recipe is shared in partnership with Miele. GET THE RECIPE ►► https://f52.co/3tlvpjL

PREP TIME: 3 hours
COOK TIME: 30 minutes
MAKES: 6

INGREDIENTS

For the vanilla custard:
1 1/4 cups (300 grams) whole milk
3/4 cup (180 grams) heavy cream
1/2 cup plus 2 tablespoons (128 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 vanilla bean
2 large eggs
1/4 cup (35 grams) cornstarch

For the phyllo layers:
3/4 cup (100 grams) finely ground pistachios
2 tablespoons granulated sugar, plus more
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/2 pound phyllo, thawed
3/4 cup (170 grams) melted unsalted butter

For the assembly:
3 pints (672 grams) strawberries, hulled and thinly sliced
Granulated sugar, to taste
Rose water, to taste
1 cup heavy cream
Confectioners' sugar, for serving

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