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

Recipe by Cooking Light September 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

328 calories; calories from fat 32%; fat 11.9g; saturated fat 6.2g; mono fat 3.5g; poly fat 0.9g; protein 7.2g; carbohydrates 50.3g; fiber 2.3g; cholesterol 23mg; iron 0.8mg; sodium 400mg; calcium 161mg.
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