Red and golden raspberry white chocolate napoleon dessert squares

Description

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.

  • 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
  1. PREHEAT oven to 350°F.
  2. LINE two baking sheets with parchment paper.
  3. PLACE one sheet of filo dough onto a work surface.
  4. BRUSH dough lightly with one-third of 2 tablespoons melted butter.
  5. SPRINKLE 1 ½ teaspoons granulated sugar over dough.
  6. LAY a second sheet of filo dough over the first sheet.
  7. BRUSH lightly with half of remaining melted butter.
  8. SPRINKLE with remaining sugar.
  9. LAY a third sheet of filo dough over the top.
  10. BRUSH lightly with remaining butter.
  11. TRIM edges evenly and CUT into 18 rectangles, about 2 ½ inches x 4 inches each.
  12. ARRANGE rectangles in a single layer on one prepared baking sheet.
  13. COVER with a second sheet of parchment.
  14. COVER with second baking sheet. (BAKE in two batches if necessary.)
  15. BAKE 15 – 17 minutes or until filo dough is golden brown.
  16. TRANSFER rectangles to a wire rack to cool completely.
  17. PLACE 4 ounces chopped white chocolate or 2/3 cup white chocolate chips into a glass or ceramic bowl.
  18. HEAT in microwave on medium power (50 percent) for 90 seconds or just until chocolate is softened.
  19. STIR until chocolate is completely melted.
  20. STIR IN 4 ounces Neufchatel (reduced fat cream cheese).
  21. STIR IN 1/2 cup ricotta cheese.
  22. SPREAD a thin layer of white chocolate mixture onto each of six filo rectangles.
  23. TOP with 12 raspberries.
  24. SPREAD a thin layer of filling onto a second set of six filo rectangles.
  25. PLACE second set gently onto raspberries with chocolate side down.
  26. SPREAD a thin layer carefully onto second set of filo rectangles.
  27. TOP with 12 more raspberries.
  28. SPREAD a thin layer of filling onto a third set of six filo rectangles.
  29. PLACE gently onto raspberries with chocolate side down.
  30. DUST Napoleons with confectioners’ sugar.
  31. DIP bottom of one raspberry into remaining white chocolate mixture and PLACE onto center of one Napoleon.
  32. REPEAT with remaining Napoleons until each pastry has a raspberry on top.
  33. SERVE immediately.
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