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1
Preheat oven to 375F.
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2
Line large baking sheet with parchment paper, then coat parchment paper with cooking spray.
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3
Bring butter, honey, 2 Tbs.
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4
orange juice, and orange zest to a simmer in small saucepan over low heat.
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5
Remove from heat, and set aside.
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6
Place 1 phyllo sheet on work surface, and brush with butter mixture.
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7
Stack 3 remaining phyllo sheets over first, brushing butter between each layer.
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8
Reserve remaining butter mixture.
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9
Cut 24 circles from phyllo stack with 21/2-inch round cutter.
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10
Transfer to prepared baking sheet, and top with parchment paper and a second large baking sheet.
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11
Bake 15 minutes, rotating tray once.
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12
Remove top baking sheet and parchment, and brush each circle with butter mixture (there will be some left over).
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13
Return to oven, and bake 5 minutes more, or until golden brown.
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14
Stir together mascarpone and remaining 4 Tbs.
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15
orange juice.
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16
Transfer to piping bag with round tip, if desired.
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17
Trim orange ends all the way to juicy flesh.
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18
Stand fruit upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom.
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19
Cut oranges into thin slices.
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20
To assemble: Lay 8 phyllo crisps on work surface, and spread or pipe each with 2 tsp.
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21
mascarpone mixture.
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22
Lay 1 orange slice atop each phyllo crisp.
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23
Top each stack with second phyllo crisp, 2 more tsp.
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24
mascarpone, and 1 orange slice.
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25
Top with third phyllo crisp, and finish with 1 orange slice.
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26
Transfer to plate with thin spatula.
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27
Drizzle each with any remaining glaze.
