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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews