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Category: Desserts
Prep Time: Cook Time: Total Time:
Phyllo Squares:
6 fresh phyllo pastry sheets or frozen, thawed
6 generous tsp granulated sugar
2 tbsp unsalted butter, melted
Lemon Cream:
1/2 cup chilled whipping cream
11/2 tsp confectioners sugar
1/2 tsp vanilla extract
1/4 cup purchased lemon curd
Berries:
Two 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Confectioners sugar
Preheat oven to 375.
For Phyllo Squares: Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 101/2-inch square (set scraps aside for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous tsp sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous tsp sugar. Top with third phyllo square. Sprinkle with 1 generous tsp sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares on 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, 11/2 tsp confectioners 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 tbsp 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 tbsp lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift confectioners sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate). Serves 6
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LEMON CREAM & RASPBERRY- PHYLLO NAPOLEONS
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Category: Desserts
Prep Time: Cook Time: Total Time:
Phyllo Squares:
6 fresh phyllo pastry sheets or frozen, thawed
6 generous tsp granulated sugar
2 tbsp unsalted butter, melted
Lemon Cream:
1/2 cup chilled whipping cream
11/2 tsp confectioners sugar
1/2 tsp vanilla extract
1/4 cup purchased lemon curd
Berries:
Two 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Confectioners sugar
Preheat oven to 375.
For Phyllo Squares: Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 101/2-inch square (set scraps aside for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous tsp sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous tsp sugar. Top with third phyllo square. Sprinkle with 1 generous tsp sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares on 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, 11/2 tsp confectioners 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 tbsp 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 tbsp lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift confectioners sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate). Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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