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1
Preheat oven to 350F.
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2
Line 2 large baking sheets with parchment paper.
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3
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel).
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4
Brush phyllo sheet with some melted butter and sprinkle with 1/2 teaspoon sugar.
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5
Top with second phyllo sheet.
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6
Brush with some melted butter and sprinkle with 1/2 teaspoon sugar.
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7
Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar.
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8
Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4-inch squares.
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9
Transfer squares to 1 prepared baking sheet, spacing evenly apart.
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10
Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart.
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11
Bake phyllo until light golden, about 7 minutes.
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12
Using spatula, transfer phyllo stacks to rack and cool completely.
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13
Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total.
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14
(Phyllo squares can be made up to 2 days ahead.
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15
Store between layers of waxed paper in airtight container at room temperature.)
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16
Bring vinegar and 4 teaspoons sugar to boil in small saucepan over medium-high heat.
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17
Reduce heat to low and simmer until syrupy and reduced to 1/4 cup, about 25 minutes.
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18
Refrigerate until cold, about 1 hour.
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19
(Can be prepared 1 day ahead.
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20
Refrigerate.)
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21
Beat mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form.
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22
(Mascarpone filling can be prepared 1 day ahead.
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23
Cover and refrigerate.)
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24
Set aside 1/4 of strawberries and blueberries for garnish.
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25
Place 12 phyllo squares on work surface.
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26
Spread each with 1 tablespoon mascarpone filling.
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27
Cover with remaining sliced strawberries.
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28
Spread 1 tablespoon filling over strawberries.
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29
Place another 12 phyllo squares atop filling with corners slightly askew to bottom square.
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30
Spread each square with 1 tablespoon filling.
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31
Cover with remaining blueberries.
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32
Spread 1 more tablespoon filling over blueberries.
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33
Top with final 12 phyllo squares with corners slightly askew to middle square.
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34
(Can be made 3 hours ahead.
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35
Place napoleons on 2 large baking sheets.
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36
Cover and refrigerate.)
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37
Spoon dollop of filling atop each napoleon.
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38
Garnish with reserved straw-berry slices and blueberries.
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39
Dust with powdered sugar.
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40
Place 1 napoleon in center of each plate.
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41
Drizzle balsamic reduction around edge of plates.
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42
*Italian cream cheese, available at Italian markets and many supermarkets.
