Mandarin Orange Napoleons |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1/2 teaspoon chinese five-spice powder |
1/4 cup granulated sugar |
4 (17- by 12-inch) phyllo sheets, thawed |
3 tablespoons unsalted butter, melted |
8 ounces cream cheese, softened |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon vanilla |
2 (11-ounce) cans mandarin oranges in light syrup, drained and syrup reserved |
confectioners sugar for dusting |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Whisk together five-spice powder and 2 tablespoons granulated sugar in a small bowl.
3. Cover phyllo with overlapping sheets of plastic wrap and a dampened kitchen towel. Arrange 1 phyllo sheet on a large baking sheet, then brush with some butter and sprinkle with one third of spiced sugar. Make 2 more layers in same manner. Top with remaining phyllo sheet and brush with remaining butter. (For a corrugated look, invert a large rectangular cooling rack and place it on top of phyllo.)
4. Bake until golden, 12 to 15 minutes. Carefully remove cooling rack (if using) and transfer phyllo (in 1 piece) with 2 metal spatulas to another rack to cool.
5. While phyllo cools, blend together cream cheese, lemon juice, vanilla, 2 tablespoons reserved orange syrup (discard remainder), and remaining 2 tablespoons granulated sugar in a food processor until smooth. Transfer to a bowl and fold in oranges.
6. Break phyllo with your hands or cut with a serrated knife into 12 pieces. Arrange 1 piece of phyllo on a plate and top with a dollop of orange cream. Repeat layering and top with another piece of phyllo. Make 3 more napoleons in same manner. Dust with confectioners sugar.
|
|