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1
In a medium saucepan, heat the milk until hot to the touch.
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2
Meanwhile, in a medium heatproof bowl, whisk the whole eggs with the egg yolks and sugar.
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3
Whisk in the flour, cornstarch and vanilla until smooth.
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4
Slowly whisk in the hot milk until incorporated.
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5
Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until bubbles appear around the edges and the custard is hot and thick, about 4 minutes.
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6
Pass the custard through a fine strainer into a bowl and refrigerate until chilled, stirring occasionally, about 20 minutes.
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7
In a large stainless steel bowl, using an electric mixer, beat the heavy cream until stiff.
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8
Beat in the 1/4 cup of confectioners' sugar until combined.
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9
Fold the custard into the whipped cream.
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10
Cover with plastic wrap and refrigerate.
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11
Preheat the oven to 350.
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12
Line 2 large rimmed baking sheets with parchment paper.
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13
Lay 1 sheet of phyllo dough on a work surface and brush with melted butter.
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14
Top with another phyllo sheet and brush with butter.
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15
Repeat twice more so you have 4 layers.
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16
Cut out nine 4-inch squares.
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17
Cut each square in half diagonally so you have 18 triangles.
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18
Transfer the triangles to the lined baking sheets and cover with another sheet of parchment paper.
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19
Top with another baking sheet and bake for about 20 minutes, until the triangles are nicely browned.
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20
Repeat with the remaining phyllo sheets and butter in 2 batches, making another 36 triangles.
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21
Place a phyllo triangle on each of 8 plates.
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22
Lightly spread with 1/2 tablespoon of dulce de leche and 1 tablespoon of the custard cream; top with another phyllo triangle.
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23
Repeat 4 more times, finishing with a sixth phyllo triangle.
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24
Top each napoleon with a sliced strawberry.
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25
Dust with confectioners' sugar and serve.
