Sunday, August 15, 2010

MANDARIN ORANGE NAPOLEONS

7 sheets phyllo dough, thawed
2 tablespoons butter, melted
8 oz cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 can (15-oz) mandarin oranges, drained well
1 1/2 tsps powdered sugar

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray.

On a clean work surface place 1 sheet of the phyllo dough keeping remaining sheets covered with plastic wrap. Brush sheet lightly with the melted butter. Repeat the process with 5 more sheets of the phyllo dough, stacking the sheets. Add the last sheet to the stack but do not butter. Cut the stacked sheets into thirds lengthwise and into sixths crosswise making 18 rectangles. Place the rectangles on the baking sheets. Place in the preheated oven and bake for 8 to 10 minutes until lightly browned. Using a spatula, carefully remove to a wire rack for cooling.

To make the filling, beat the cream cheese, sour cream, sugar, vanilla, and almond extract until light and fluffy. Spread by rounded tablespoonsful onto 12 of the rectangles. Arrange the orange segments on top of the filling on the 12 rectangles. Stack 6 of the orange rectangles on top of the other 6. Top with the plain 6. Sprinkle the powdered sugar over the tops.

Yield: 6 Napoleons

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