CHOCOLATE PHYLLO NAPOLEON
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the butter and cocoa to make "cocoa butter".
- Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
- Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
- To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.
APRICOT PHYLLO NAPOLEONS
Categories Dairy Fruit Dessert Bake Yogurt Apricot Spring Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Drain yogurt in a cheesecloth-lined sieve or colander set over a bowl, covered and chilled, 8 hours.
- Preheat oven to 350°F.
- Put stack of phyllo on a work surface and cover stack with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Stir together butter and oil.
- Arrange 1 phyllo sheet on a large parchment-lined baking sheet, then spread with one fourth of butter mixture using a dampened pastry brush. Sprinkle with 1 teaspoon granulated sugar. Top with 3 more layers in same manner as first with remaining phyllo and butter mixture and 3 teaspoons granulated sugar. Cut stack into 12 rectangles (2 lengthwise cuts, 3 crosswise) and bake in middle of oven until crisp and golden brown, about 10 minutes. Cool in pan on a rack.
- Scrape seeds from vanilla bean into a bowl using a small sharp knife. Stir in drained yogurt, sour cream, and 1 tablespoon brown sugar.
- Heat a large nonstick skillet over moderately high heat. Add apricots and sprinkle with remaining 2 teaspoons granulated sugar. Gently toss until apricots are warm and tender, 2 to 3 minutes. Transfer apricots to a bowl with a slotted spoon.
- Add water and remaining teaspoon brown sugar to skillet and deglaze by boiling over moderately high heat, scraping up brown bits, until reduced by about half. Toss apricots in warm syrup.
- Place 1 phyllo rectangle on a plate and top with 3 apricot pieces and 1 generous tablespoon yogurt mixture. Make 2 more layers with phyllo squares, apricots, and yogurt mixture. Make 3 more napoleons in same manner.
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY
Categories Cheese Bake Cocktail Party Vegetarian Oscars New Year's Eve Buffet Brie Dried Fruit Apricot Cherry Rosemary Almond Winter Bon Appétit
Yield Serves 16
Number Of Ingredients 23
Steps:
- To Make Chutney:
- Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
- Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
- Assembly of cheese and phyllo:
- Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
- Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
- Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
- Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
- Cool cheese on sheet 45 minutes.
- Presentation:
- Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
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to Apricot Phyllo Napoleons Recipes
If you're looking for a sweet and delicious dessert that's sure to impress your guests, you might want to try making apricot phyllo napoleons. This dessert recipe uses phyllo dough, a type of pastry dough that's light, crispy, and flaky, and sweet, juicy apricots to create a classic dessert that's both elegant and easy to make.What are Phyllo Napoleons?
Phyllo napoleons are a type of pastry that's made by layering thin sheets of phyllo dough with a sweet filling. The dough is usually brushed with butter or oil to help keep it crispy and flaky, while the filling can be made with a variety of sweet ingredients, including fruits, creams, and custards.What is Phyllo Dough?
Phyllo dough is a type of pastry dough that's made from flour, water, and a small amount of oil or butter. The dough is rolled out until it's paper-thin, and then stacked and layered to create a pastry that's crispy, flaky, and light.How to Make Apricot Phyllo Napoleons
To make apricot phyllo napoleons, you'll need the following ingredients:- 1 pack of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1/2 cup of sugar
- 1 tbsp of cornstarch
- 1/4 tsp of cinnamon
- 1/8 tsp of nutmeg
- 1/8 tsp of salt
- 1/2 cup of water
- 1/4 cup of apricot jam
- 1/4 cup of apricot brandy
- 1/4 cup of heavy cream
- 1/2 cup of chopped walnuts
Conclusion
Apricot phyllo napoleons are a delicious and elegant dessert that's perfect for any occasion. By using phyllo dough and sweet, juicy apricots, you can create a dessert that's both light and flavorful, and sure to impress your guests. So why not give this recipe a try and see how easy it is to make these delicious napoleons at home?Apricots are a versatile fruit that can be used in a variety of sweet and savory dishes. One delightful way to include apricots in your cooking is by making apricot phyllo napoleons. This dessert consists of layers of flaky, buttery phyllo dough filled with sweetened, fresh apricots and whipped cream. While the recipe may sound simple and straightforward, there are some valuable tips that can help you make the perfect apricot phyllo napoleons every time.
1. Choose the Right Apricots
The quality of the apricots you choose for your recipe can greatly affect its final outcome. Look for apricots that are ripe but not over-ripe. They should be plump, firm, and have a bright orange color. To test if an apricot is ripe, hold it gently in your hand and give it a little squeeze. It should yield slightly but not be too soft or mushy.
2. Prepare the Phyllo Sheets Ahead of Time
Working with phyllo dough can be tricky, especially if you have never done it before. Phyllo dough dries out quickly, so it is essential to prepare the sheets ahead of time before you start constructing your napoleons. To keep the phyllo dough from drying out, cover it with a clean, damp kitchen towel while you work.
3. Use Plenty of Butter
Phyllo dough needs to be brushed generously with melted butter between each layer to create that signature flaky and golden-brown crust. Without enough butter, the phyllo dough can dry out and become tough. When brushing the phyllo dough with butter, be sure to cover every inch of the surface area. Use a pastry brush or a clean, unused paintbrush to apply the butter.
4. Sweeten the Apricots to Your Liking
Apricots can be naturally tart, so it is essential to sweeten them to your liking. You can use granulated sugar, powdered sugar, or honey to sweeten the apricots. Start with two tablespoons of sweetener and add more if needed. If you prefer a tangy flavor, you can add a squeeze of lemon juice to the apricot mixture.
5. Add a Touch of Cinnamon and Nutmeg
To add more depth and flavor to your apricot filling, consider adding a pinch of cinnamon and nutmeg. These warm spices complement the sweetness of the apricots and add a pleasant aroma to your dessert.
6. Cut the Phyllo Sheets to Size
Before you start stacking the phyllo sheets, be sure to cut them to the desired size. The standard size for phyllo sheets is 9x14 inches. You can use a sharp knife or kitchen scissors to cut the phyllo sheets to the specified size.
7. Assemble the Napoleons Right Before Serving
To ensure that the phyllo dough remains crispy and flaky, assemble the napoleons right before serving. If you assemble them too early, the phyllo dough can become soggy and lose its texture.
8. Garnish with Fresh Mint or Whipped Cream
To add a pop of color and freshness to your apricot phyllo napoleons, consider garnishing them with fresh mint leaves or whipped cream. The light flavor of mint complements the sweetness of the apricots, while the whipped cream adds a creamy and indulgent touch.
Conclusion
Making apricot phyllo napoleons is a fun and simple dessert that is perfect for a summer picnic, dinner party, or any occasion. With the right apricots, preparation, and assembly techniques, you can create a beautiful and delicious dessert that will impress your guests. By following these valuable tips, you can ensure that your apricot phyllo napoleons turn out perfectly every time.