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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

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

This reader fuses tradition and fresh ideas in this inspired update of the classic French pastry dessert.

Cooking Light SEPTEMBER 2002

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 32%
  • Fat: 11.9g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.2g
  • Carbohydrate: 50.3g
  • Fiber: 2.3g
  • Cholesterol: 23mg
  • Iron: 0.8mg
  • Sodium: 400mg
  • Calcium: 161mg
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Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears recipe

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