- 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
- 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
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.