Recipe

Port-fig Napoleons With Walnut Oil And Honey Cream Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 4 months ago This pastry is suited for any season because it uses dried fruit. Walnut oil adds a distinctive nutty essence to the crisp phyllo layers and the fig mixture. Use a pizza cutter to glide easily through the phyllo dough. Prepare all components up to a ... More Prep:60m Cook:15m Servings:6	Greekgirrrl
	napoleon light delicate decadent

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Ingredients

Phyllo:

Cooking spray

6 (14 x 9-inch) sheets frozen phyllo dough, thawed

1 tablespoon walnut oil, divided

2 tablespoons powdered sugar, divided

Figs:

1/2 cup port or other sweet red wine

18 dried figs, stems removed, thinly sliced

1 (2-inch) cinnamon stick

1 tablespoon walnut oil

Dash of salt

Cream:

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons fresh orange juice

1 tablespoon honey

Remaining ingredient:

1 tablespoon powdered sugar

Directions

Preheat oven to 350°.

To prepare phyllo, line a large baking sheet with parchment paper; coat paper with cooking spray. Place 1 phyllo sheet on paper (cover remaining dough to keep from drying); lightly brush with 1/2 teaspoon oil. Sprinkle with 1 teaspoon powdered sugar. Repeat layers five more times with remaining 5 phyllo sheets, remaining 2 1/2 teaspoons oil, and remaining 5 teaspoons powdered sugar. Cut phyllo stack lengthwise into 3 equal strips; make 5 crosswise cuts to form 18 pieces.

Coat another sheet of parchment paper with cooking spray; cover phyllo stack with paper, coated side down. Place another baking sheet on top of phyllo stack to weigh it down. Bake at 350° for 15 minutes or until golden brown and crisp. Carefully remove top baking sheet and top piece of parchment. Cool phyllo pieces on a wire rack.

To prepare figs, combine port, figs, and cinnamon stick in a saucepan over medium-high heat; bring to a boil. Remove from heat; cover and let stand 10 minutes. Remove figs with a slotted spoon; set aside. Discard cinnamon stick. Bring port to a boil over medium-high heat, and cook until reduced to about 2 tablespoons (about 2 minutes). Remove from heat; stir in reserved figs, 1 tablespoon oil, and salt. Cool to room temperature.

To prepare cream, combine cream cheese, juice, and honey in a small bowl; beat with a mixer at low speed 30 seconds or until smooth. Cover and chill 30 minutes.

Place 1 phyllo piece on each of 6 dessert plates. Top each serving with about 2 teaspoons cream and about 1 tablespoon fig mixture. Repeat the layers once, and top each serving with 1 phyllo piece. Sprinkle evenly with 1 tablespoon powdered sugar. Serve immediately.

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Comments

busmamawilliams 1 year, 4 months ago said:
Oh, this looks sooo elegant & delicious. I like that you use dried fruit; which means I can make a nice fruit dessert in the middle of winter! Excellent! Thanks!

mjcmcook 1 year, 4 months ago said:
Great Post...!
thank-you for sharing this recipe!
,,,mjcmcook,,,

momo_55grandma 1 year, 4 months ago said:
Wonderful recipe tastey wow thanks

michellem 1 year, 4 months ago said:
I love the sound of this. Im starting my diet after this one!=)

bluewaterandsand 1 year, 4 months ago said:
Yummy, figs, I like this fantastic recipe!

trigger 1 year, 2 months ago said:
I love using quality phyllo dough for recipes like this.The fruity components go well together with the walnut oil.
High Five
Michael

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