Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears

Crispy Phyllo Napoleons with Berkshire Blue Cheese, Nectarines, and Pears
Photo by Randy Mayor

Ingredients

  • 3 large sheets frozen phyllo dough, thawed
  • 6 ounces Berkshire blue cheese, crumbled
  • 2 ½ cups diced nectarine or apricot
  • ¼ cup granulated sugar
  • Phyllo Napoleons:
  • 2 cups diced Bartlett or Anjou pear
  • 2 tablespoons butter, melted
  • + 9 more ingredients
    • 2 (3-inch) cinnamon sticks
    • 1 (4-inch) piece vanilla bean, split lengthwise
    • Remaining ingredients:
    • ¼ cup ground hazelnuts
    • ½ cup fat-free caramel sundae syrup
    • 6 tablespoons powdered sugar
    • Cooking spray
    • ¼ cup packed brown sugar
    • Compote:

To prepare compote, combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 35 minutes or until liquid almost evaporates. Cool completely. Discard cinnamon sticks and vanilla bean. Preheat oven to 350°. To prepare phyllo Napoleons, line a large baking she...

View full recipe at My Recipes

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