Port-Fig Napoleons with Walnut Oil and Honey Cream

Port-Fig Napoleons with Walnut Oil and Honey Cream
Photo by Becky Luigart-Stayner


  • Figs:
  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons powdered sugar, divided
  • 18 dried figs, stems removed, thinly sliced
  • Phyllo:
  • ½ cup port or other sweet red wine
  • + 10 more ingredients
    • 1 tablespoon walnut oil, divided
    • Remaining ingredient:
    • Dash of salt
    • 1 tablespoon walnut oil
    • 1 tablespoon honey
    • 2 tablespoons fresh orange juice
    • Cooking spray
    • 1 (2-inch) cinnamon stick
    • Cream:
    • 1 tablespoon powdered sugar

Preheat oven to 350°.To prepare phyllo, line a large baking sheet with parchment paper; coat paper with cooking spray. Place 1 phyllo sheet on paper (cover remaining dough to keep from drying); lightly brush with 1/2 teaspoon oil. Sprinkle with 1 teaspoon powdered sugar. Repeat layers five more t...

View full recipe at My Recipes


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