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Red and golden raspberry white chocolate napoleon dessert squares

Red and Golden Raspberry White Chocolate Napoleon

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 15 to 17 minutes
  • Serves
    Serves: 6
  • 2 Tablespoons butter, melted
  • 1 Tbsp. granulated sugar
  • 4 Ounces chopped white chocolate or white chocolate chips (about 2/3 cup)
  • 4 Ounces reduced fat cream cheese
  • 1/2 Cup part-skim or reduced fat ricotta cheese
  • 3 Packages (6 ounces or 1 1/3 cup each) Driscolls Red, Golden Raspberries, or Sunshine Raspberries
  • 3 sheets filo dough (14 x 18 inches each)
  • Confectioners' Sugar
  • Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside a second baking sheet and parchment paper of the same size.Place one sheet of filo on work surface. Brush with one-third butter and sprinkle with half sugar. Cover with the second sheet of filo, brush with one-third butter and sprinkle with remaining sugar. Lay third sheet of filo on top and brush with remaining butter.Trim filo edges evenly and cut stack into 18 rectangles, about 2-1/2 x 4-inches each. Arrange rectangles in a single layer on parchment lined baking sheet. Cover with second piece of parchment and second baking sheet. (Bake in two batches if pieces don't fit in one pan.)Bake 15 to 17 minutes until filo is golden brown, lifting top baking sheet to check. Transfer to wire rack to cool.Meanwhile, heat white chocolate in a glass or ceramic bowl in microwave on medium (50 percent) power 90 seconds, or just until chocolate is softened. Stir until melted. Stir in cream cheese until smooth. Stir in ricotta. Can be prepared up to four hours ahead, covered and refrigerated.To assemble the layers, spread a thin layer (about 1 1/2 teaspoons) white chocolate mixture on each of six filo pieces. Top with about 12 raspberries. Spread a layer of filling on six more filo pieces; place white chocolate side down over raspberries. Repeat filling and raspberries on each napoleon.Reserve 1 1/2 teaspoons white chocolate mixture and set aside. Spread remaining white chocolate mixture on last six pieces of filo. Place white chocolate side down over berries. Dust with confectioners' sugar and secure a raspberry on top each napoleon with reserved 1 1/2 teaspoons white chocolate mixture. Serve within 30 minutes.
  • Cut filo into 12 equal squares. Spread filling between two squares of filo and sandwich with about 25 raspberries. Finish with confectioners' sugar and a raspberry.
Calories 278
Total Fat 14.8 g
Saturated Fat 9.75 g
Cholesterol 26.75 mg
Sodium 161 mg
Total Carbohydrates 33.44 g
Dietary Fiber 5.7 g
Protein 5.52 g