Lemon Cream Fillo Napolean Part I Recipes

LEMON CREAM NAPOLEON

Steps:

• In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
• Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
• In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
• To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

LEMON CREAM FILLO NAPOLEAN - PART I

Steps:

• Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set. Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm. The next day, preheat the oven to 350 degrees F. Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one. Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

LEMON CURD NAPOLEON

Steps:

• Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
• Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
• Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
• To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.