Peach and Sour Cream Napoleons |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe come from Silvena Rowe, a UK TV chef that specializes in making Eastern European recipes. She calls this a 'deconstructed strudel'. Ingredients:
4 large phyllo pastry sheets |
4 teaspoons butter, melted |
6 teaspoons ground almonds |
7 fluid ounces sour cream |
4 tablespoons mascarpone cheese |
4 teaspoons caster sugar |
2 fresh peaches, cut into thin strips |
confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 350°F.
2. Arrange 1 phyllo sheet on a large baking tray that has been lined with parchment papers, and brush generously with some melted butter.
3. Sprinkle with a quarter of the ground almonds.
4. Top with the other 3 layers of phyllo, butter and almonds.
5. Cut into 12 rectangles and bake until golden brown and crisp, about 10 minutes.
6. Cool on a rack.
7. In a small bowl, mix together the sour cream, mascarpone and 2 teaspoons caster sugar.
8. Place 1 phyllo triangle on a serving plate and place some sour cream mixture on the top, followed by some thing slices of peach.
9. Add another layer of phyllo and again top with the sour cream mixture and fresh peach slices, finally finishing with a phyllo layer.
10. Make 3 more Napoleons in the same way.
11. Dust with icing sugar and serve immediately.
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