Based on a recipe courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM
12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
4 tablespoons butter, melted
1/4 cup Turbinado sugar
2 tablespoons honey
16 ounces mascarpone cheese, softened
2 1/2 cups fresh mixed berries
4 ounces Moscato (or other dessert wine)
1/2 cup sugar
Confectioners sugar, for garnish
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F. Line 2 baking trays with parchment paper.
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Layer six sheets phyllo dough alternating with melted butter. Brush top layer of phyllo with butter and sprinkle with some Turbinado sugar. Using a pizza cutter and a ruler, cut the phyllo into 4 equal strips (3.5″ x 9″). Cut each strip in half forming rectangles each (3.5″ x 4.5″). Cut each rectangle once diagonally into triangles. Spread triangles out on baking trays. Bake for 10 minutes or until the phyllo is golden. Cool to room temperature.
In a medium bowl, slowly add honey to mascarpone stirring until well combined and mixture is pipeable.
Puree 1/2 cup berries and strain, reserving the liquid. In a small saucepan, combine the reserved berry juice, Moscato and sugar. Simmer until the sugar has dissolved and has been reduced by 1/3.
To assemble, spread mascarpone in a thin layer on 20 phyllo triangles. This is easiest done by using a piping bag. Sprinkle with berries. Stack 10 of these triangles onto the other 10. Place a third phyllo triangle on top of each. (You will have 2 extra triangles). Top with a small dollop of mascarpone and 1 berry. Drizzle with the Moscato reduction and dust lightly with confectioners sugar.
Serving size: 1 Napoleon(105g), Amount per serving: Calories 300, Total Fat –19g, Saturated fat 11g, Trans Fat – 0g, Cholesterol – 60mg, Sodium – 55 mg, Dietary Fiber – 1g, Total Carbohydrate – 27g Sugars – 17g, Protein4g, Vitamin D –0%, Calcium 4%, Iron 6%, Potassium – 2%