Side Pannel
Lemon Cream Napoleons
Ingredients List
- -----------------------------------PHYLLO-----------------------------------
- Parchment paper
- 1/3 c Sliced almonds
- 1/3 c Powdered sugar
- 6 Sheets phyllo dough
- 2 tb Unsalted butter, melted
Directions
FILLING
1 ts Gelatin
1 1/2 tb Fresh lemon juice
1/2 c Bottled lemon curd
1/2 c Whipping cream
2 tb Reserved almond-powdered
-sugar mixture, (see above)
1 ts Powdered sugar
1. To prepare the phyllo: Line a baking sheet with parchment paper. Grind
the almonds finely and combine with the powdered sugar. Set aside 2
tablespoons for the filling.
2. Lay 1 sheet phyllo dough on a clean work surface and brush lightly with
melted butter. Sprinkle liberally with the almond-sugar mixture. Layer the
remaining 5 sheets phyllo, buttering and sugaring each one, including the
top sheet. Cut out 16 phyllo circles, using a 3-inch round cookie or
biscuit cutter. Carefully transfer the circles to the baking sheet with a
spatula.
3. Bake in a preheated 375-degree oven 10 minutes. Cool on a rack. (This
can be done 48 hours in advance. Store the phyllo circles in a covered tin
at room temperature.)
4. To prepare the filling: Put the gelatin and lemon juice in a small
saucepan and let sit 5 minutes. Then place on medium-low heat to dissolve.
Whisk in the lemon curd and heat through gently until warm. The gelatin
should be completely blended into the curd. Transfer to a bowl and cool at
room temperature.
5. Whip the cream with the 2 tablespoons reserved almond-sugar mixture
until firm peaks form. Stir in the cooled lemon curd. Transfer to a pastry
bag fitted with a 1/2-inch rosette tip.
6. Lay out 8 of the phyllo circles. Pipe the lemon cream on top and place
the remaining phyllo circles on top. (This can be done 24 hours in advance.
Store loosely covered in refrigerator.)
7. Just before serving, put a teaspoon powdered sugar in a fine sieve and
sprinkle on top.
Adapted from "Phyllo-Easy Recipes for Sweet and Savory Treats" by Jill
O-Connor.
1 ts Gelatin
1 1/2 tb Fresh lemon juice
1/2 c Bottled lemon curd
1/2 c Whipping cream
2 tb Reserved almond-powdered
-sugar mixture, (see above)
1 ts Powdered sugar
1. To prepare the phyllo: Line a baking sheet with parchment paper. Grind
the almonds finely and combine with the powdered sugar. Set aside 2
tablespoons for the filling.
2. Lay 1 sheet phyllo dough on a clean work surface and brush lightly with
melted butter. Sprinkle liberally with the almond-sugar mixture. Layer the
remaining 5 sheets phyllo, buttering and sugaring each one, including the
top sheet. Cut out 16 phyllo circles, using a 3-inch round cookie or
biscuit cutter. Carefully transfer the circles to the baking sheet with a
spatula.
3. Bake in a preheated 375-degree oven 10 minutes. Cool on a rack. (This
can be done 48 hours in advance. Store the phyllo circles in a covered tin
at room temperature.)
4. To prepare the filling: Put the gelatin and lemon juice in a small
saucepan and let sit 5 minutes. Then place on medium-low heat to dissolve.
Whisk in the lemon curd and heat through gently until warm. The gelatin
should be completely blended into the curd. Transfer to a bowl and cool at
room temperature.
5. Whip the cream with the 2 tablespoons reserved almond-sugar mixture
until firm peaks form. Stir in the cooled lemon curd. Transfer to a pastry
bag fitted with a 1/2-inch rosette tip.
6. Lay out 8 of the phyllo circles. Pipe the lemon cream on top and place
the remaining phyllo circles on top. (This can be done 24 hours in advance.
Store loosely covered in refrigerator.)
7. Just before serving, put a teaspoon powdered sugar in a fine sieve and
sprinkle on top.
Adapted from "Phyllo-Easy Recipes for Sweet and Savory Treats" by Jill
O-Connor.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
