Mandarin Orange Napoleons

Discussion in 'Food and nutrition' started by, Jan 19, 2005.

  1. Mandarin Orange Napoleons

    1/2 teaspoon Chinese five-spice powder
    1/4 cup granulated sugar
    4 (17- by 12-inch) phyllo sheets, thawed
    3 tablespoons unsalted butter, melted
    8 oz cream cheese, softened
    1 1/2 teaspoons fresh lemon juice
    1/2 teaspoon vanilla
    2 (11-oz) cans mandarin oranges in light syrup, drained and syrup
    Confectioners sugar for dusting

    Put oven rack in middle position and preheat oven to 375 F.
    Whisk together five-spice powder and 2 tablespoons granulated sugar in
    a small bowl.
    Cover phyllo with overlapping sheets of plastic wrap and a dampened
    kitchen towel. Arrange 1 phyllo sheet on a large baking sheet, then
    brush with some butter and sprinkle with one third of spiced sugar.
    Make 2 more layers in same manner. Top with remaining phyllo sheet and
    brush with remaining butter. (For a corrugated look, invert a large
    rectangular cooling rack and place it on top of phyllo.)
    Bake until golden, 12 to 15 minutes. Carefully remove cooling rack (if
    using) and transfer phyllo (in 1 piece) with 2 metal spatulas to
    another rack to cool.
    While phyllo cools, blend together cream cheese, lemon juice, vanilla,
    2 tablespoons reserved orange syrup (discard remainder), and remaining
    2 tablespoons granulated sugar in a food processor until smooth.
    Transfer to a bowl and fold in oranges.

    Break phyllo with your hands or cut with a serrated knife into 12
    pieces. Arrange 1 piece of phyllo on a plate and top with a dollop of
    orange cream. Repeat layering and top with another piece of phyllo.
    Make 3 more napoleons in same manner. Dust with confectioners sugar.

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