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Raspberry Phyllo Napoleons

Total Time: 1 HR 20 MIN Makes: 8
Prep Time: 30 MIN Cook Time: 10 MIN Additional Time: 40 MIN
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Description

Indulge in layers of crispy phyllo topped with tangy raspberries and a cloud of whipped cream. These refreshing Napoleons perfectly combine the light, airy texture of whipped cream with the crispy crunch of baked phyllo sheets, resulting in a delectable dessert perfect for every occasion.


Ingredients
  • 1 package Athens Phyllo® Dough (9” x 14”), thawed
  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 1/4 cup melted butter
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate sauce

Directions

Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.

In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.

In a medium-large mixing bowl, whip the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract to the cream and continue to whip until stiff peaks form. Be careful not to over-whip.

Lay out one sheet of phyllo dough on a work surface. Brush lightly with melted butter using a pastry brush. Layer and repeat with 6 more sheets. Reroll unused sheets and follow storing instructions on the package.
Using a sharp knife, cut the layered phyllo dough into 1/2″ diamonds or squares, depending on your preference. Each Napoleon will require two of these stacks.
Place the phyllo dough stacks on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until golden brown and crispy. Keep an eye on them as they can burn quickly. Once done, remove from the oven and let them cool completely.

To assemble the Napoleons, place one baked phyllo stack on a serving plate. Add a spoonful of the reduced raspberries. Spoon or pipe a layer of whipped cream over the top. Place another baked phyllo stack on top of the whipped cream and press down gently.

Repeat with layers of raspberries and whipped cream until you reach your desired height, finishing with a layer of raspberries on top. Drizzle chocolate sauce over the top of each Napoleon.

Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Once chilled, serve and enjoy!