Instructions: Preheat oven to 375 F. Coat cookie sheet with nonstick spray. Place phyllo on clean surface. Cover with wax paper, then with damp towel when not in use. Place sheet of wax paper on work surface. In bowl mix oil and butter.

Lift 1 sheet of phyllo onto wax paper. Brush with butter-oil mixture; sprinkle with 1 1/4 teaspoon sugar. Repeat with remaining phyllo, stacking one sheet on top of the other. Do not sprinkle top layer with sugar. Place stack on prepared baking sheet. Using sharp knife, cut stack in thirds lengthwise. Cut each third crosswise into 10 (1 3/4" -wide) strips to make 30 rectangles. Bake 8 minutes until puffy and beginning to color. With metal spatula immediately loosen rectangles from sheet; transfer to rack to cool. In small saucepan combine sugar, flour, cornstarch and salt. Whisk in milk. Place over medium heat and cook 4-6 minutes, stirring until mixture comes to a boil and thickens. In small bowl beat egg. Whisk in about 1/2 cup hot milk mixture. Stir egg mixture into milk mixture in saucepan.

Return pan to medium-low heat and stir constantly for 1 minute or until mixture just begins to simmer. Remove from heat. Stir in almond and vanilla extracts and butter until melted. Press wax paper directly on surface. Let cool. Place oranges and pineapple on paper towels to drain well. Reserve 6 orange segments for garnish. Spoon pastry cream into plastic food-storage bag and snip off 1/2" of corner. Pipe 2 lines of pastry cream down center of 10 phyllo rectangles. Arrange half the fruit on top of pastry cream. Top with 10 more phyllo rectangles. Repeat with cream and fruit and top with remaining 10 rectangles. With fine-mesh sieve, dust tops with confectioners sugar.

Makes 10 servings.

Your time in the Kitchen: 30 minutes. Ready to serve in in 1 hour.

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