LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS
Categories Milk/Cream Citrus Dessert Bake Kid-Friendly Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 6
Number Of Ingredients 10
Steps:
- For Phyllo Squares:
- Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
- For Lemon Cream:
- Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
- Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).
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Mehnaz Tabassum
[email protected]I had some trouble getting the phyllo dough to stick together.
Arianna Freeman
[email protected]These were a bit too sweet for my taste.
Belen Dehoyos
[email protected]I would definitely recommend this recipe.
Sophie Smith
[email protected]These were easy to make and very delicious.
Gerald McDonald
[email protected]I love this recipe!
Nimco cabdulahi Cadey
[email protected]These were delicious!
Ariyan Ahamed ovi
[email protected]I would definitely make these again.
Lilian chizoba SB
[email protected]These were a lot of work, but they were worth it.
CUTE BHAI
[email protected]I had some trouble getting the phyllo dough to stick together, but other than that, these were great.
Umar Jaan
[email protected]These were a bit too sweet for my taste, but my husband loved them.
Sijan Computer
[email protected]I love this recipe! The Napoleons are always a hit with my family and friends.
Ntume Juliana
[email protected]These were easy to make and very delicious. I would definitely recommend them.
galaxy mobile
[email protected]I made these for a special occasion and they were a big hit. They're very rich, so a little goes a long way.
uzair naseem
[email protected]These were a bit more work than I expected, but they were worth it. The Napoleons were absolutely delicious and they were a hit with my guests.
Susan Kanhai
[email protected]I followed the recipe exactly and the Napoleons turned out perfectly. They were so easy to make and they looked very impressive.
dark web
[email protected]These Napoleons were delicious! The phyllo dough was crispy and flaky, and the lemon cream and raspberry filling was the perfect balance of sweet and tart. I would definitely recommend this recipe.
Enaishaa
[email protected]I made these for my husband's birthday and he said they were the best dessert he's ever had. The lemon cream is so light and fluffy, and the raspberries add the perfect tartness. I will definitely be making these again.
eve
[email protected]These were a huge hit at my last party! Everyone loved them and they were so easy to make. I used a store-bought lemon curd and raspberry jam to save time, and they still turned out great.