Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This reader fuses tradition and fresh ideas in this inspired update of the classic French pastry dessert. Ingredients:
2 1/2 cups diced nectarine or apricot |
2 cups diced bartlett or anjou pear |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
2 (3-inch) cinnamon sticks |
1 (4-inch) piece vanilla bean, split lengthwise |
3 large sheets frozen phyllo dough, thawed |
2 tablespoons butter, melted |
6 tablespoons powdered sugar |
1/4 cup ground hazelnuts |
cooking spray |
remaining ingredients |
6 ounces berkshire blue cheese, crumbled |
1/2 cup fat-free caramel sundae syrup |
Directions:
1. To prepare compote, combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 35 minutes or until liquid almost evaporates. Cool completely. Discard cinnamon sticks and vanilla bean.
2. Preheat oven to 350°.
3. To prepare phyllo Napoleons, line a large baking sheet with parchment paper. Place 1 phyllo sheet on parchment paper, and lightly brush with butter. Sprinkle with 2 tablespoons powdered sugar and 4 teaspoons hazelnuts. Repeat layers twice.
4. Using a sharp knife or pizza cutter, cut the phyllo into 24 (3 x 2 1/2-inch) rectangles. Cover phyllo with parchment paper. Coat bottom of another baking sheet with cooking spray; place, coated side down, on top of phyllo.
5. Bake at 350° for 12 minutes or until golden. Carefully remove top baking sheet and parchment paper; cool phyllo rectangles on bottom baking sheet on a wire rack.
6. Place 1 phyllo rectangle on each of 8 dessert plates. Top each rectangle with 1 1/2 tablespoons compote and about 1 tablespoon crumbled blue cheese. Repeat layers with remaining phyllo rectangles, compote, and cheese, ending with phyllo rectangles. Drizzle each serving with 1 tablespoon caramel syrup. Serve immediately.
7. Note: Use a pizza cutter to slice through the sheets of phyllo dough without ripping and tearing. Covering the rectangles, compote, and cheese, ending with phyllo rectangles. Drizzle each serving with 1 tablespoon caramel syrup. Serve immediately.
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