Lemon Cream Fillo Napoleon Recipes

LEMON CREAM NAPOLEON

Steps:

• In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
• Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
• In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
• To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

LEMON CREAM FILLO NAPOLEON

Steps:

• Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.
• Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm.
• The next day, preheat the oven to 350 degrees F.
• Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one.
• Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.
• Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).
• Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.
• To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.
• Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners' sugar and toss together.
• Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.

LEMON NAPOLEONS

Steps:

• 1. Preheat the oven to 350 degrees F. Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one. Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife. Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy). Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely. To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon curd evenly. Continue to layer up the fillo and lemon curd ending with a fillo top, to give 4 fillo layers and 3 lemon curd layers. Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Sprinkle with confectioner's sugar and serve at once.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. 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).

ROUGH PUFF NAPOLEONS WITH LEMON CREAM AND BERRIES

Steps:

• For the rough puff: Combine the flour and salt in a large bowl. Add the butter and use a pastry cutter or your hands to cut or rub the butter into the flour until it is covered with flour and resembles chunky wet sand. There should still be chunks of butter visible in your mixture -- do not overwork.
• Add the cold water slowly and start to mix until the dough comes together. It will still be quite shaggy and crumbly.
• Lay out a large piece of plastic wrap and dump the dough in the center. Wrap the dough tightly, pressing down firmly to help compress and form it into a square. Allow the dough to rest in the refrigerator for at least 30 minutes and up to 1 day.
• Put the dough on a lightly floured surface and roll out to approximately a 10-by-16-inch rectangle. (You should still see butter marbled in the dough.) Using a letter-folding technique, fold the top third down and bring the bottom third up, folding over the center like a letter. Turn the dough one-quarter and roll out again to three times its length. If the dough is too soft, chill in the refrigerator for 20 minutes. After rolling, repeat the letter fold a second time. Cut the dough in half to make 2 squares. Wrap each in plastic wrap and chill for at least 30 minutes and up to 1 day.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Roll out 1 piece of the chilled dough into a 1/4-inch-thick-square (or slightly thinner). Trim the edges so they are even and cut into nine 2-by-4-inch rectangles. Move the dough rectangles to one of the prepared baking sheets and chill for 20 minutes. Repeat the rolling, cutting and chilling process with the remaining piece of dough.
• Dust the dough rectangles lightly with confectioners' sugar and place a second piece of parchment on top. Top with a second baking sheet to control the rise of the dough.
• Bake for 20 minutes. Remove the top baking sheet and parchment paper and continue baking until deep golden brown, about 10 minutes. Transfer the pastry pieces to a wire rack to cool completely.
• For the lemon cream: Bring the lemon juice to a simmer in a medium saucepan. Whisk together the lemon zest, sugar, eggs and egg yolk in a small bowl. When the lemon juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, whisking continuously. When the mixture is thick enough to coat the back of a spoon, strain the curd through a fine-mesh strainer into a medium bowl. Finish by whisking the butter into the hot curd. Cool completely in the refrigerator.
• In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream and powdered sugar and whip to soft peaks.
• Fold the cooled lemon curd into the whipped cream, taking care not to deflate the mixture too much. Scoop the lemon cream into a piping bag fitted with a large star tip and keep refrigerated until ready to use.
• For the blueberry coulis: Add the blueberries, sugar, lemon juice and 1/4 cup water to a medium saucepan. Bring the mixture to a boil, stirring to make sure the sugar dissolves. Continue to boil for 10 minutes, until the mixture thickens and coats the back of a spoon. Strain the coulis through a fine-mesh strainer and cool completely.
• To build the Napoleons, drizzle the blueberry coulis onto a plate. Pipe the lemon cream onto one pastry rectangle from end to end. Top with a second piece of pastry and repeat the piping with lemon cream. Top with a third piece of pastry and pipe one more layer of lemon cream. Garnish with fresh blueberries and raspberries.

LEMON CURD NAPOLEON

Steps:

• Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
• Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
• Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
• To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.

LEMON NAPOLEONS

Steps:

• Make curd:
• Whisk sugar, eggs and yolks in heavy medium saucepan to blend. Mix in lemon juice, butter and peel. Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil). Transfer to small bowl. Press plastic wrap directly onto surface of curd. Chill until cold,at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Make phyllo pastries:
• Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F. Line 2 baking sheets with parchment paper. Mix 2 tablespoons sugar and cinnamon in bowl.
• Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth). Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar. Top with second phyllo sheet. Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar. Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar. Trim phyllo stack to 12 inches wide by 18 inches long. Cut stack into four 3-inch-wide by 18-inch-long strips. Cut each strip into six 3-inch squares, forming twenty-four squares. Transfer to baking sheets.
• Bake phyllo squares 6 minutes. Switch sheets on racks and bake until deep golden brown,about 4 minutes longer. Cool pastries on baking sheets.
• Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form. Arrange 8 pastries on work surface. Spoon curd into pastry bag fitted with medium star tip. Pipe curd in parallel lines onto each pastry. Top each with second pastry. Spoon whipped cream into another pastry bag fitted with medium star tip. Pipe cream atop second pasties. Top each with third pastry. Transfer to platter. (Can be made 2 hours ahead; chill)
• Lightly dust napoleons with powdered sugar and serve.

LEMON MOUSSE NAPOLEONS

Steps:

• Preheat oven to 350°F.
• Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.
• Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.
• Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle. Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight). Bake in lower third of oven until golden, 15 to 18 minutes. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
• Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
• Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps. Sprinkle reserved chopped nuts around napoleons.