This reader fuses tradition and fresh ideas in this inspired update of the classic French pastry dessert.
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
6 ounces Berkshire blue cheese, crumbled
1/2 cup fat-free caramel sundae syrup
How to Make It
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.
Preheat oven to 350°.
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.
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.
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.
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.
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.