Best Easy Dessert Looks Fancy – Blackberry Napoleons

Cookbooks, Cooking, Recipes By Mar 25, 2011

Individual Blackberry Napoleons

Crazy about “Desserts 4 Today” by Abigail Johnson Dodge (Taunton Press, $17.95). It’s a treasure trove of flavorful desserts that utilize no more than four ingredients. No prepared mixes are used, just components that are packed with flavor.

Lots of fresh fruit, and I like that.

I have lazy days. But mostly, I have way-too-busy days. With either scenario, when company shows up, I want to serve dessert, but nothing complicated. Something that is easy to make, but tastes delicious.

This recipe is so adaptable. You could use any berry, or mango, or whatever. And if you wanted to, you could add a small dollop of mascarpone on top of  the lemon curd.

Individual Blackberry Napoleons
Yield: 4 servings
8 sheets (9-by-13-inches) frozen phyllo dough, thawed
1/4 cup sugar
1 pint (12 ounces) blackberries, rinsed, dried
3/4 cup lemon curd
1. Heat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
2. Arrange 1 sheet of phyllo on counter, keeping remaining sheets covered with plastic wrap. Lightly spray the dough on sheet with cooking spray and sprinkle with about 1 teaspoon sugar. Repeat layering with 3 more dough sheets for a total of 4 layers. Using a sharp knife, trim the layered sheets to 7 1/2-by-11 3/4 inches. Cut into 4 equal squares. Arrange squares about 1 inch apart on one of the prepared cookie sheets. Repeat with remaining phyllo and sugar and the other cookie sheet.
3. Bake until golden brown, about 7 minutes. Set on racks to cool completely. Use immediately or cover and store at room temperature until ready to serve or for up to 1 day.
4. To serve, have ready 4 small plates. Set aside the prettiest four phyllo squares and a few blackberries. Divide remaining berries into 4 equal piles. Arrange the remaining phyllo squares on plates. Carefully spread 2 tablespoons curd over each square and top with 1 pile of blackberries. Position the reserved phyllo squares on top of the stacks and garnish with the remaining curd and blackberries.
Nutrition information (per serving without addition of mascarpone): 170 calories, 38 percent of calories from fat, 7 g fat, 3.1 g saturated fat, 45 mg cholesterol, 25 g carbohydrates, 13 g protein, 310 mg sodium, 0.4 g fiber
Source: “Desserts 4 Today” by Abigail Johnson Dodge (Taunton Press, $17.95)

Phyllo or filo? No matter how you spell it, working with it takes some patience. Be sure to thaw it according to package directions. As you layer the phyllo, keep the pile of unused sheets covered with a large piece of waxed paper topped with a slightly moistened kitchen towel.

And be prepared to throw out a few sheets, the ones that don’t cooperate. Not to worry.

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