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Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears

Randy Mayor; Melanie J. Clarke
Yield 8 servings
This reader fuses tradition and fresh ideas in this inspired update of the classic French pastry dessert.


  • Compote:
  • 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
  • Phyllo Napoleons:
  • 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

Nutrition Information

  • calories 328
  • caloriesfromfat 32 %
  • fat 11.9 g
  • satfat 6.2 g
  • monofat 3.5 g
  • polyfat 0.9 g
  • protein 7.2 g
  • carbohydrate 50.3 g
  • fiber 2.3 g
  • cholesterol 23 mg
  • iron 0.8 mg
  • sodium 400 mg
  • calcium 161 mg

How to Make It

  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.