Apricot Napoleons

Apricot Napoleons
Servings: 8 Prep 45 mins Chill 45 mins Bake 400°F 6 mins to 8 mins Cook 5 mins

Ingredients

Pastry:
  • Pastry:
  • 9 sheets (about 17 x 12 inches) phyllo dough (from 1-pound box)
  • 1/2 cup (1 stick) butter, melted
  • 3 tablespoons confectioners sugar
Filling:
  • Filling:
  • 2 egg yolks
  • 3/4 cup apricot nectar
  • 1 tablespoon sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup heavy cream
  • 3 tablespoons confectioners sugar
  • 6 15 1/2 ounce cans apricot halves, drained and cut into thin wedges
Drizzle:
  • Drizzle:
  • 2 ounces white baking chocolate
  • 1 teaspoon oil

Make It

Pastry:

1. Heat oven to 400 degrees F. Unfold 1 sheet phyllo. Brush with butter. Dust with 1 teaspoon sugar. Top with second and third sheets, brushing and dusting each. Fold in half, short side to short side. Brush top with butter. Cut in half lengthwise, then crosswise in fourths (8 rectangles). Transfer to ungreased baking sheets.

2. Bake in 400 degrees F oven 6 to 8 minutes or until golden. Remove from oven.

3. Repeat with remaining 6 sheets, for a total of 24 baked phyllo stacks.

Filling:

4. Combine yolks, nectar, sugar, cornstarch in saucepan. Cook over medium heat, stirring, until thickened (160 degrees F), 5 minutes. Pour through strainer into bowl. Refrigerate until chilled, about 45 minutes.

5. Beat cream and confectioners sugar in bowl until stiff peaks form. Fold into apricot nectar mixture.

6. Place 1 phyllo layer on plate. Spread with 3 level tablespoons apricot cream. Arrange 4 to 5 apricot wedges over cream. Repeat layering with phyllo, cream, apricots. Top with phyllo layer. Repeat with remaining ingredients (for total 8 napoleons).

Drizzle:

7. Melt chocolate with oil in saucepan. Drizzle over napoleons. Serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 387, Fat, total (g): 28, chol. (mg): 127, sat. fat (g): 16, carb. (g): 31, fiber (g): 1, pro. (g): 4, sodium (mg): 127, Percent Daily Values are based on a 2,000 calorie diet.