Lemon Cream Fillo Napoleon 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 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 NAPOLEONS

Steps:

• Make curd:
• Whisk sugar, eggs and yolks in heavy medium saucepan to blend. Mix in lemon juice, butter and peel. Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil). Transfer to small bowl. Press plastic wrap directly onto surface of curd. Chill until cold,at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Make phyllo pastries:
• Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F. Line 2 baking sheets with parchment paper. Mix 2 tablespoons sugar and cinnamon in bowl.
• Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth). Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar. Top with second phyllo sheet. Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar. Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar. Trim phyllo stack to 12 inches wide by 18 inches long. Cut stack into four 3-inch-wide by 18-inch-long strips. Cut each strip into six 3-inch squares, forming twenty-four squares. Transfer to baking sheets.
• Bake phyllo squares 6 minutes. Switch sheets on racks and bake until deep golden brown,about 4 minutes longer. Cool pastries on baking sheets.
• Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form. Arrange 8 pastries on work surface. Spoon curd into pastry bag fitted with medium star tip. Pipe curd in parallel lines onto each pastry. Top each with second pastry. Spoon whipped cream into another pastry bag fitted with medium star tip. Pipe cream atop second pasties. Top each with third pastry. Transfer to platter. (Can be made 2 hours ahead; chill)
• Lightly dust napoleons with powdered sugar and serve.

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.

REDUCED-SUGAR PHYLLO NAPOLEONS WITH EGGNOG CREAM

Steps:

• In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
• In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
• Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
• Preheat oven to 400 degrees F.
• In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
• Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
• Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
• Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
• In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
• To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
• Dust each Napoleon with a little grated nutmeg and serve immediately.