Festive Napoleons with Thyme Cream |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 10 |
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With the assembly required, we save these Napoleons for special occasions, but they're absolutely worth it. I like to experiment with unusual seasonings and thyme adds a surprising twist that works well with the honey and fruit. âBridget Klusman, Otsego, Michigan Ingredients:
5 egg whites |
1 cup turbinado (washed raw) sugar |
1-1/4 teaspoons vanilla extract |
1/4 teaspoon salt |
1-1/4 cups king arthur unbleached all-purpose flour |
2/3 cup butter, softened |
2 tablespoons plus 1-1/2 teaspoons walnut or canola oil |
1-2/3 cups chopped walnuts, toasted |
cranberry filling: |
4 tangerines |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup turbinado (washed raw) sugar |
thyme cream: |
1 carton (8 ounces) mascarpone cheese |
1 cup (8 ounces) plain yogurt |
1/3 cup honey |
1/2 teaspoon minced fresh thyme |
additional chopped toasted walnuts |
Directions:
1. In a small bowl, beat the egg whites, sugar, vanilla and salt until foamy. Gradually beat in flour. Beat in butter and oil. Fold in walnuts.
2. With a pencil, draw five 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet. Spread a heaping tablespoonful of batter over each circle. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely. Repeat with remaining batter, making 30 cookies.
3. Using a vegetable peeler, remove peel from one tangerine. Peel and seed remaining tangerines and place in a food processor. Add the cranberries, sugar and tangerine peel. Cover and process until chopped. Transfer to a large saucepan. Cook over medium heat until thickened, about 10 minutes. Cool.
4. For thyme cream, beat the cheese, yogurt, honey and thyme until thickened. Place one cookie on a small plate. Spread with 1 tablespoon cranberry filling and 1 tablespoon thyme cream. Repeat layers twice. Repeat with remaining cookies, cranberry filling and thyme cream. Sprinkle with additional walnuts. Yield: 10 servings.
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