Raspberry Napoleon Dessert
Layer crisp baked filo with beautiful raspberries and a white chocolate-ricotta filling. Filo dough is very delicate. Work quickly and cover the filo with a damp towel to keep moist while working. The filling can be prepared up to four hours ahead and refrigerated until needed.
Prep Time:
30 minutes
Cook Time:
17 minutes
Serves:
6
Perfect for:
Birthday Parties
Wedding DIY
Bookclub Bites
Classics
Raspberry Dessert
Ingredients
- 3 sheets filo dough (14 x 18 inches each)
- 2 Tablespoons butter, melted
- 1 Tbsp. granulated sugar
- 4 Ounces chopped white chocolate or 2/3 cup white chocolate chips
- 4 Ounces Neufchatel (reduced fat cream cheese)
- 1/2 Cup part-skim or reduced fat ricotta cheese
- 3 Packages (6 ounces each) Driscoll’s Raspberries
- Confectioners' sugar
Directions
- PREHEAT oven to 350°F.
- LINE two baking sheets with parchment paper.
- PLACE one sheet of filo dough onto a work surface.
- BRUSH dough lightly with one-third of 2 tablespoons melted butter.
- SPRINKLE 1 ½ teaspoons granulated sugar over dough.
- LAY a second sheet of filo dough over the first sheet.
- BRUSH lightly with half of remaining melted butter.
- SPRINKLE with remaining sugar.
- LAY a third sheet of filo dough over the top.
- BRUSH lightly with remaining butter.
- TRIM edges evenly and CUT into 18 rectangles, about 2 ½ inches x 4 inches each.
- ARRANGE rectangles in a single layer on one prepared baking sheet.
- COVER with a second sheet of parchment.
- COVER with second baking sheet. (BAKE in two batches if necessary.)
- BAKE 15 – 17 minutes or until filo dough is golden brown.
- TRANSFER rectangles to a wire rack to cool completely.
- PLACE 4 ounces chopped white chocolate or 2/3 cup white chocolate chips into a glass or ceramic bowl.
- HEAT in microwave on medium power (50 percent) for 90 seconds or just until chocolate is softened.
- STIR until chocolate is completely melted.
- STIR IN 4 ounces Neufchatel (reduced fat cream cheese).
- STIR IN 1/2 cup ricotta cheese.
- SPREAD a thin layer of white chocolate mixture onto each of six filo rectangles.
- TOP with 12 raspberries.
- SPREAD a thin layer of filling onto a second set of six filo rectangles.
- PLACE second set gently onto raspberries with chocolate side down.
- SPREAD a thin layer carefully onto second set of filo rectangles.
- TOP with 12 more raspberries.
- SPREAD a thin layer of filling onto a third set of six filo rectangles.
- PLACE gently onto raspberries with chocolate side down.
- DUST Napoleons with confectioners’ sugar.
- DIP bottom of one raspberry into remaining white chocolate mixture and PLACE onto center of one Napoleon.
- REPEAT with remaining Napoleons until each pastry has a raspberry on top.
- SERVE immediately.
