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Phyllo Dough "Napoleon"
Light high-protein "Napoleon" made of crispy phyllo dough and delicate curd cream, without butter or condensed milk. After overnight soaking, the dessert becomes soft, juicy, and very similar to the classic "Napoleon," but contains significantly more protein and less fat.
Ingredients
For 8 servings- phyllo dough250 g
- Сheese Cottage 5%500 g
- Greek Yogurt, 3% Fat300 g
- Egg2 piece
- Cornstarch25 g
- Sugar Substitute(optional)
- Vanillinated sugar(optional)
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Slightly crumple the phyllo dough sheets, place them on a baking tray lined with parchment paper, and bake for 8–12 minutes until golden brown. Cool completely.
- 3
In a saucepan, mix the Greek yogurt, eggs, cornstarch, sweetener, and vanilla.
- 4
Cook the cream over low heat, stirring constantly with a whisk, until it becomes thick. Do not bring to an active boil.
- 5
Cool the cream completely, add the curd cheese (cottage cheese), and blend with an immersion blender until a smooth, creamy consistency is reached.
- 6
Break the cooled phyllo into small pieces.
- 7
Spread a little cream into the mold, then add a layer of phyllo on top. Repeat the layers until you run out of ingredients.
- 8
Spread cream over the top of the cake and sprinkle with the remaining phyllo crumbs.
- 9
Cover the mold and place the dessert in the refrigerator for at least 8 hours, or preferably overnight.
Ingredients
For 8 servingsIngredients
phyllo dough
250 g
Сheese Cottage 5%
500 g
Greek Yogurt, 3% Fat
300 g
Egg
2 piece
Cornstarch
25 g
Sugar Substitute
(optional)
Vanillinated sugar
(optional)
Step-by-step instructions
For 8 servings- 1
Preheat the oven to 180°C (350°F).
- 2
Slightly crumple the phyllo dough sheets, place them on a baking tray lined with parchment paper, and bake for 8–12 minutes until golden brown. Cool completely.
- 3
In a saucepan, mix the Greek yogurt, eggs, cornstarch, sweetener, and vanilla.
- 4
Cook the cream over low heat, stirring constantly with a whisk, until it becomes thick. Do not bring to an active boil.
- 5
Cool the cream completely, add the curd cheese (cottage cheese), and blend with an immersion blender until a smooth, creamy consistency is reached.
- 6
Break the cooled phyllo into small pieces.
- 7
Spread a little cream into the mold, then add a layer of phyllo on top. Repeat the layers until you run out of ingredients.
- 8
Spread cream over the top of the cake and sprinkle with the remaining phyllo crumbs.
Cover the mold and place the dessert in the refrigerator for at least 8 hours, or preferably overnight.
Nutrition per serving
Macronutrients
24% of calories
Helps build and repair muscle tissue.
46% of calories
Provides energy for your body and brain.
30% of calories
Supports hormone production and brain function.
Ingredient nutrition breakdown
| Ingredient | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| phyllo dough | 93 | 2g | 16g | 2g |
| Сheese Cottage 5% | 66 | 7g | 3g | 3g |
| Greek Yogurt, 3% Fat | 23 | 1g | 2g | 1g |
| Egg | 18 | 2g | 0g | 1g |
| Cornstarch | 12 | 0g | 3g | 0g |
| Sugar Substitute | — | — | — | — |
| Vanillinated sugar | — | — | — | — |
Nutrition and calorie figures are approximate. They are calculated from reference data for each ingredient and may differ depending on the specific products and brands you use, their fat content and ripeness, how you measure them, and the actual portion size.
Cook's notes
Be sure to cool the custard completely before mixing it with the curd (cottage cheese) — this will keep it thick and smooth.
Do not overbake the phyllo dough: a light golden crust is enough, otherwise it will become bitter.
The cake becomes tastiest 10–12 hours after preparation, once all the layers are well soaked.
If desired, you can add a bit of lemon zest or a few drops of vanilla extract to the cream for a richer aroma.
Store the cake in the refrigerator for up to 3 days in a closed container.
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