How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Port-Fig Napoleons With Walnut Oil And Honey Cream?

You need 17 ingredients. The key ingredients include: Phyllo:, Cooking spray, 6 (14 x 9-inch) sheets frozen phyllo dough, thawed, 1 tablespoon walnut oil, divided, and more.

Is Port-Fig Napoleons With Walnut Oil And Honey Cream suitable as general?

Yes, Port-Fig Napoleons With Walnut Oil And Honey Cream falls under the General category and is a great choice for this type of meal.

How do I store leftover Port-Fig Napoleons With Walnut Oil And Honey Cream?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Port-Fig Napoleons With Walnut Oil And Honey Cream Recipe

Name: Port-Fig Napoleons With Walnut Oil And Honey Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Phyllo:; Cooking spray; 6 (14 x 9-inch) sheets frozen phyllo dough, thawed; 1 tablespoon walnut oil, divided; 2 tablespoons powdered sugar, divided; Figs:; 1/2 cup port or other sweet red wine; 18 dried figs, stems removed, thinly sliced; 1 (2-inch) cinnamon stick; 1 tablespoon walnut oil; Dash of salt; Cream:; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened; 2 tablespoons fresh orange juice; 1 tablespoon honey; Remaining ingredient:; 1 tablespoon powdered sugar

1

Preheat oven to 350u00b0.

2

To prepare phyllo, line a large baking sheet with parchment paper; coat paper with cooking spray. Place 1 phyllo sheet on paper (cover remaining dough to keep from drying); lightly brush with 1/2 teaspoon oil. Sprinkle with 1 teaspoon powdered sugar. Repeat layers five more times with remaining 5 phyllo sheets, remaining 2 1/2 teaspoons oil, and remaining 5 teaspoons powdered sugar. Cut phyllo stack lengthwise into 3 equal strips; make 5 crosswise cuts to form 18 pieces.

3

Coat another sheet of parchment paper with cooking spray; cover phyllo stack with paper, coated side down. Place another baking sheet on top of phyllo stack to weigh it down. Bake at 350u00b0 for 15 minutes or until golden brown and crisp. Carefully remove top baking sheet and top piece of parchment. Cool phyllo pieces on a wire rack.

4

To prepare figs, combine port, figs, and cinnamon stick in a saucepan over medium-high heat; bring to a boil. Remove from heat; cover and let stand 10 minutes. Remove figs with a slotted spoon; set aside. Discard cinnamon stick. Bring port to a boil over medium-high heat, and cook until reduced to about 2 tablespoons (about 2 minutes). Remove from heat; stir in reserved figs, 1 tablespoon oil, and salt. Cool to room temperature.

5

To prepare cream, combine cream cheese, juice, and honey in a small bowl; beat with a mixer at low speed 30 seconds or until smooth. Cover and chill 30 minutes.

6

Place 1 phyllo piece on each of 6 dessert plates. Top each serving with about 2 teaspoons cream and about 1 tablespoon fig mixture. Repeat the layers once, and top each serving with 1 phyllo piece. Sprinkle evenly with 1 tablespoon powdered sugar. Serve immediately.

7

Wine note: You'll need some port to prepare this recipe, so make it a bottle you can enjoy right alongside this richly layered and wonderfully textured dessert. A tawny port, like Dow's 10 Years Tawny ($31), provides ample sweetness. And wood aging imparts tawnies with nutty, dried fruit, and treacle flavors that echo those found in the dessert. --Jeffery Lindenmuth

Port-Fig Napoleons With Walnut Oil And Honey Cream

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