Port-Fig Napoleons with Walnut Oil and Honey CreamFrom greekgirrrl 6 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
I love using quality phyllo dough for recipes like this.The fruity components go well together with the walnut oil.
Michaeltrigger in loved it
Yummy, figs, I like this fantastic recipe!bluewaterandsand in GAFFNEY loved it
wonderful recipe tastey wow thanksmomo_55grandma in Mountianview loved it
Checkin Central283 members
Coffee Talk123 members
Made With Phyllo50 members
Friends In The Kitchen314 members
TRAILER PARK BRAWLERS49 members
Heat In The Kitchen315 members
Food Quotes11 members
The Way To A Mans Heart61 members
Grouprecipes Rocks149 members