|Non stick vegetable oil cooking spray||1 Tablespoon|
|Frozen phyllo dough sheets||7 , thawed according to package directions (17X12 Inches)|
|Canola oil||1 1⁄2 Tablespoon|
|Butter||1 Tablespoon, melted|
|Granulated sugar||7 1⁄2 Teaspoon|
|For pastry cream|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|1% milk||1 3⁄4 Cup (28 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Pure vanilla extract||1⁄4 Teaspoon|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
|Diced drained canned pineapple||1 Cup (16 tbs) (Juice Packed, 1/2 Inch Pieces)|
|Confectioners sugar||2 Tablespoon (Or Dusting)|
1. Preheat oven to 375°. Lightly coat large sideless baking sheet with nonstick cooking spray (you may use an inverted jelly-roll pan, if you'd like). Place phyllo on clean, dry surface. Cover lightly with waxed paper and then with a slightly dampened towel, to prevent drying out.
2. Make pastry: Place sheet of waxed paper on work surface. In small dish, stir together oil and butter. Lift 1 sheet of phyllo onto waxed paper. Keep remaining sheets covered. Brush lightly with butter-oil mixture and sprinkle evenly with 1 1/4 teaspoons of the sugar. Repeat with remaining sheets of phyllo, stacking one on top of the other. Do not sprinkle top layer with sugar.
3. Place entire stack of phyllo on prepared baking sheet. Using sharp knife or pizza wheel cutter, cut stack in thirds lengthwise. Cut each third crosswise into ten 1 3/4-inch-wide strips, to make a total of 30 rectangles. (If you want phyllo rectangles to be less puffy and flatter after baking, lightly coat bottom of another large baking sheet or 2 smaller sheets with nonstick cooking spray. Place baking sheet[s], coated side down, directly on top of phyllo.)
4. Bake phyllo in 375° oven until just puffy (if not covered) and beginning to color, about 8 minutes. (If covered with baking sheet, remove sheet after 8 minutes and return phyllo to oven. Bake until tops are golden brown and crisp, another 1 to 2 minutes.) With metal spatula, immediately loosen rectangles from baking sheets and transfer to wire racks to cool.
5. Make pastry cream: In small saucepan, stir together sugar, flour, cornstarch, and salt, until blended. Whisk in milk. Place over medium heat and cook, stirring, until mixture comes to a boil and thickens, 4 to 6 minutes. 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, just until it begins to simmer, about 1 minute. Remove from heat. Stir in almond and vanilla extracts and butter, until melted. Press waxed paper directly on surface. Let cool.
6. Place oranges and pineapple on paper towels to drain well. Reserve 6 orange segments for garnish.
7. Spoon pastry cream into plastic food-storage bag and snip off 1/2 inch 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.