Thursday, June 7, 2007

Phyllo Napoleons with Blackberry Sauce and Vanilla Cream

  • 12 ounces frozen or fresh blackberries
  • 1/4 cup sugar
  • Zest of 1 lemon
  • 2 tablespoons Kirsch
  • 1 recipe Pastry Cream
  • 5 sheets phyllo dough
  • 4 tablespoons butter, melted
  • 1/4 teaspoon cardamom
  • 1/4 cup sugar

Combine the blackberries, sugar, Kirsch and lemon zest and leave in the fridge for several hours or overnight. Puree half the blackberries in a food processor and mix with the whole berries.

Heat the oven to 400ºF and prepare a large baking sheet with parchment. Melt the butter and whisk with the cardamom. Brush a sheet of phyllo dough with the butter and sprinkle lightly with sugar. Repeat until all sheets are used. Cut the sheets into 12 equal squares. Bake for about 7 minutes or until browned and crispy. Let cool.

To assemble the dessert, spoon pastry cream on a square and drizzle blackberry sauce over top. Put another square on top and layer with pastry cream and sauce. Top with a third square and finish with whole blackberries and cream.

4 servings

from Apartment Therapy: The Kitchen

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