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INGREDIENTS

6 ts Sugar ; (generous)
Powdered sugar
1/2 c Chilled whipping cream
1/4 c lemon curd
2 Baskets fresh raspberries ; or frozen unsweetened
1/2 ts Vanilla extract
6 sheets Fresh phyllo pastry
LEMON CREAM
1 1/2 ts Powdered sugar
PHYLLO SQUARES
2 tb Unsalted butter ; melted

Servings

INSTRUCTIONS

For Phyllo Squares: Preheat oven to 375F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely. For Lemon Cream: Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks. Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate). Makes 6. Bon Appetit April 1995 Per serving: 321 Calories (kcal); 23g Total Fat; (63% calories from fat); trace Protein; 29g Carbohydrate; 62mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Lemon Cream And Raspberry Phyllo Napoleons

6 ts Sugar (generous)
 Powdered sugar
1/2 c Chilled whipping cream
1/4 c lemon curd
2 Baskets fresh raspberries or frozen unsweetened
1/2 ts Vanilla extract
6 sheets Fresh phyllo pastry
 LEMON CREAM
1 1/2 ts Powdered sugar
 PHYLLO SQUARES
2 tb Unsalted butter melted

For Phyllo Squares:    Preheat oven to 375F. Lightly oil 2 large baking sheets. Stack phyllo  sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for  another use). Place 1 phyllo square on work surface (cover remaining phyllo  with plastic wrap and damp kitchen towel). Sprinkle with 1 generous  teaspoon sugar. Top with second phyllo square. Brush lightly with melted  unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third  phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack  into 9 equal stacked squares. Arrange stacked phyllo squares an prepared  baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets,  sugar and butter making total of 18 stacked phyllo squares. Bake until  phyllo is golden, about 10 minutes. Transfer baking sheets to racks and  cool completely.    For Lemon Cream:    Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until  medium peaks form. Whisk lemon curd in another medium bowl until smooth.  Add to cream mixture. Beat to stiff peaks.    Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo  squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer  each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries  (save any remaining lemon cream for another use). Top each with 1 phyllo  square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead.  Cover loosely and refrigerate).    Makes 6.    Bon Appetit April 1995        Per serving: 321 Calories (kcal); 23g Total Fat; (63% calories from fat);  trace Protein; 29g Carbohydrate; 62mg Cholesterol; 3mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1050g)
Recipe Makes: 1

Calories: 2448
Calories from Fat: 1703 (70%)

Amt Per Serving		% DV

	Total Fat 189.2g	252 %
	Saturated Fat 115.9g	580 %
	Monounsaturated Fat 50.4g
	Polyunsanturated Fat 9.6g
Cholesterol 530.8mg		163 %
Sodium 273.8mg		9 %
Potassium 1109.2mg		29 %
Total Carbohydrate 192.2g		57 %
	Dietary Fiber 41.4g	165 %
	Sugars, other 150.8g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2448

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