Phyllo Napoleon With Strawberry & Rose

Directions

1. Make the vanilla custard: In a medium saucepot, combine the milk, cream, sugar, and salt. Using the tip of a paring knife, scrape the seeds from the vanilla pod and add the pod and seeds to the milk mixture.
2. Bring the mixture to a simmer, stirring occasionally, then remove from the heat and cover. Steep for at least 30 minutes at room temperature or overnight in the fridge.
3. In a medium bowl, whisk the eggs with the cornstarch. Over medium heat, return the milk mixture to a simmer. Using a ladle, whisk half the milk mixture into the eggs, one ladleful at a time (to gently warm up the eggs). Whisk the egg mixture into the pot with the remaining milk and cook over medium heat, whisking constantly, until the mixture comes to a simmer. Simmer for 1 minute, whisking constantly.
4. Set a wire mesh sieve over a medium bowl and strain the custard, pressing the mixture through with a rubber spatula. Cover with plastic wrap directly pressed against the surface of the custard and refrigerate until thoroughly chilled, at least 2 hours and up to 3 days.
5. Bake the phyllo: Heat the oven to 375°F. In a small bowl, combine the nuts, sugar, salt, and cardamom.
6. Prepare the phyllo by trimming the stack of it to fit the bottom of a rimmed baking sheet. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need two pieces laid side-by-side for full coverage. Cover phyllo layers with a slightly damp kitchen towel.
7. Brush the rimmed baking sheet with butter. Line the pan with phyllo, brush with more melted butter, and lay another sheet of phyllo on top. Brush with melted butter and sprinkle one-third of the nut mixture on top. Repeat with 2 more sheets of phyllo and another third of the nut mixture, followed by 2 more sheets of phyllo and the remaining nut mixture, finished with 2 sheets of phyllo on top. (You should have 8 layers of phyllo and 3 layers of nuts, with each layer brushed with butter.) Brush the top with butter and sprinkle with sugar.
8. Using a sharp paring knife, divide the dough lengthwise into thirds. Then cut crosswise into sixths, resulting in 18 rectangles.
9. Bake until deeply golden brown, about 10 to 13 minutes. Set aside to cool. (The phyllo squares can be baked in advance and kept stacked in an airtight container for 3 days.)
10. To assemble: Toss the sliced strawberries with sugar and rose water, to taste.
11. Using a stiff rubber spatula, stir the chilled custard until smooth. In a separate bowl, whip the cream until it holds soft peaks. Stir one-third of the whipped cream into the custard to loosen, then fold in the remaining whipped cream.
12. For each napoleon, place a piece of phyllo on a plate or shallow bowl, top with ¼ cup of custard, using the back of a spoon to spread it and make a slight divot in the center for the berries. Fill with 2 heaping spoonfuls of berries. Repeat with another piece of phyllo, custard, and berries, and top with a final piece of phyllo. Repeat, making as many napoleons as needed. Dust with confectioners' sugar and serve right away.