Mango, papaya and banana give a fruity punch to a creamy filling in these flaky Phyllo Napoleons.
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup soft tofu
- 1/3 cup sifted confectioners’ sugar
- 1/8 teaspoon ginger, ground
- 1/2 cup mango, peeled and diced
- 1/2 cup papaya, peeled and diced
- 1/2 cup banana, diced
- 18 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
- Confectioner’s sugar for dusting
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
In a medium bowl, with mixer at medium speed, beat sour cream, cream cheese, tofu, sugar, and ginger for 2 minutes or until
smooth. Cover and chill for 1 hour.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Layer 6 phyllo sheets, brushing each with melted butter. Cut phyllo lengthwise into 3 equal strips and then cut each strip into 4 diamonds. There will be some extra phyllo pieces on the edges. Repeat process 3 times for a total of 32 diamonds of layered phyllo.
Place phyllo diamonds on greased baking sheet and cover with parchment paper. Place another baking sheet on top. This
will prevent the phyllo from curling up. Bake in preheated 350°F oven for 5 to 7 minutes or until golden brown. Cool.
Assemble napoleon by spreading about 1 tablespoon sour cream mixture on phyllo diamond and topping with about 1
tablespoon fruit mixture. Repeat layering twice with two phyllo diamonds and fillings. Top with a fourth phyllo diamond.
Dust napoleon with confectioner’s sugar. Repeat process 7 times to make 8 Napoleons. Serve cool or chilled.