Stacked layers of crunchy phyllo for a festive presentation.
Servings8
Prep Time
Ingredients
4sheetsphyllo, thawed according to package directions
1egg white
2tbspbutter, melted
1tbspsugar, divided
3tsppearl sugar
parchment paper
mascarpone cream(recipe below)
1quartstrawberries, thinly sliced
4whole strawberries, halved for garnish
8mint sprigs
Instructions
Unfold phyllo onto flat surface. Keep covered with plastic wrap and damp towel to prevent drying. Beat egg white with 1 teaspoon water. Place 1 sheet phyllo on pastry cloth; brush lightly with butter. Sprinkle with 1 teaspoon sugar. Top with a second phyllo sheet; brush with butter and sprinkle with sugar. Repeat one more time. Top with fourth phyllo sheet; brush lightly with egg white and sprinkle with pearl sugar. Cut layered phyllo lengethwise into thirds; cut each third crosswise into 4 squares. Cut each square in half diagonally, to make 24 triangles. Place triangles on two parchment-lined baking sheets. Bake in a preheated 350 F oven until golden (6-7 minutes). Cool on wire rack.
To Serve: Spoon 1 tablespoon mascarpone cream in center of eight dessert plates. For each Napoleon, arrange a phyllo triangle on top of cream, pressing lightly to adhere to plate. Top with about 2 tablespoons cream and 1/4 cup strawberries. Top with a second triangle; rotating points slightly. Repeat with cream and strawberries; top with third triangle. Garnish each with cream, a strawberry half and a mint sprig. Serve immediately.