Sautéed Grape Napoleons With Port Reduction Recipe

Name: Sautéed Grape Napoleons With Port Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 (14 x 9-inch) sheets frozen phyllo dough, thawed; Cooking spray; 2 tablespoons plus 2 teaspoons powdered sugar, divided; 3/4 cup tawny port; 1 tablespoon honey; 1/4 teaspoon salt, divided; 2 teaspoons butter; 2 cups seedless green grapes; 1 cup seedless red grapes; 2 teaspoons granulated sugar; 2 teaspoons fresh lemon juice; 1 ounce goat cheese, softened; 1 (3-ounce) package 1/3-less-fat cream cheese, softened; 2 tablespoons chopped walnuts, toasted

Servings: persons

9 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray
2 tablespoons plus 2 teaspoons powdered sugar, divided
3/4 cup tawny port
1 tablespoon honey
1/4 teaspoon salt, divided
2 teaspoons butter
2 cups seedless green grapes
1 cup seedless red grapes
2 teaspoons granulated sugar
2 teaspoons fresh lemon juice
1 ounce goat cheese, softened
1 (3-ounce) package 1/3-less-fat cream cheese, softened
2 tablespoons chopped walnuts, toasted

1
Preheat oven to 350u00b0.
2
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14-inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2-inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.
3
Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350u00b0 for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.
4
Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.
5
Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.
6
Combine cheeses in a small bowl, stirring well.
7
Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 9 (14 x 9-inch) sheets frozen phyllo dough, thawed, Cooking spray, 2 tablespoons plus 2 teaspoons powdered sugar, divided, 3/4 cup tawny port, and more.

Yes, Sautéed Grape Napoleons With Port Reduction falls under the General category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Sautéed Grape Napoleons With Port Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions