Port-Fig Napoleons with Walnut Oil and Honey CreamFrom greekgirrrl 5 years ago
- Phyllo: shopping list
- cooking spray shopping list
- 6 (14 x 9-inch) sheets frozen phyllo dough, thawed shopping list
- 1 tablespoon walnut oil, divided shopping list
- 2 tablespoons powdered sugar, divided shopping list
- Figs: shopping list
- 1/2 cup port or other sweet red wine shopping list
- 18 dried figs, stems removed, thinly sliced shopping list
- 1 (2-inch) cinnamon stick shopping list
- 1 tablespoon walnut oil shopping list
- Dash of salt shopping list
- Cream: shopping list
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened shopping list
- 2 tablespoons fresh orange juice shopping list
- 1 tablespoon honey shopping list
- Remaining ingredient: shopping list
- 1 tablespoon powdered sugar shopping list
How to make it
- 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.
The Cookgreekgirrrl Huntington Village, NY
The Rating4 people
thank-you for sharing this recipe!
mjcmcook in Beach City loved it
wonderful recipe tastey wow thanksmomo_55grandma in Mountianview loved it
Yummy, figs, I like this fantastic recipe!bluewaterandsand in GAFFNEY loved it
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