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Blueberry Lemon Cream Napoleons




Source of Recipe


Internet


List of Ingredients




10 sheets Frozen Phyllo Dough, thawed
4 tablespoons margarine or butter, melted
1/2 cup sugar
4 cups sweetened whipped cream or thawed frozen whipped topping
1 cup lemon curd
2 1/2 cups fresh or thawed frozen blueberries
Confectioners' sugar

1. Preheat oven to 350°F.

2. Unfold dough. Remove 1 dough sheet leaving remaining dough covered with plastic wrap. Brush with margarine and sprinkle with 2 teaspoons sugar. Repeat with 4 more sheets, stacking each on top of the previous sheet. Cut stack into 20 (3-inch) squares. Repeat with remaining sheets, margarine and sugar, making another stack and cutting into squares. Place squares 1 inch apart on baking sheets.

3. Bake for 8 minutes or until golden. Remove from baking sheets and cool on wire rack.

4. Fold 3 cups whipped cream into lemon curd. Spread about 2 tablespoons lemon mixture onto each of 20 squares. Sprinkle each with about 2 tablespoons blueberries. Set aside.

5. Spread remaining whipped cream onto 10 squares. Place whipped cream squares onto 10 lemon-blueberry squares. Top with remaining lemon-blueberry squares. Top with remaining squares and sprinkle with confectioners' sugar. Serves 10.

Tips:
1. If recipe preparation is interrupted, cover dough and plastic wrap with damp towel to prevent dough from drying.

2. For 4 cups sweetened whipped cream, in chilled bowl beat 2 cups heavy cream, 4 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form


Recipe