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Sautéed Grape Napoleons with Port Reduction

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 1 napoleon)
Use a fine mesh strainer to sift two tablespoons powdered sugar judiciously over the phyllo as you make the layers. Just a bit of sugar along with the cooking spray helps them adhere to one another. Don't worry if they're loosely stacked; the crisp texture provides a nice contrast to the sautéed grapes and creamy cheese.


  • 9 (14 x 9–inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 tablespoons plus 2 teaspoons powdered sugar, divided
  • 3/4 cup tawny port
  • 1 tablespoon honey
  • 1/4 teaspoon salt, divided
  • 2 teaspoons butter
  • 2 cups seedless green grapes
  • 1 cup seedless red grapes
  • 2 teaspoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 ounce goat cheese, softened
  • 1 (3-ounce) package 1/3-less-fat cream cheese, softened
  • 2 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 297
  • caloriesfromfat 26 %
  • fat 8.6 g
  • satfat 4.1 g
  • monofat 1.7 g
  • polyfat 1.5 g
  • protein 4.9 g
  • carbohydrate 43 g
  • fiber 1.4 g
  • cholesterol 16 mg
  • iron 1.2 mg
  • sodium 339 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14–inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2–inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.

  3. Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.

  4. Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.

  5. Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.

  6. Combine cheeses in a small bowl, stirring well.

  7. Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.