Recipe - Lemon Cream Napoleons

PHYLLO
Parchment paper
1/3 cup Sliced almonds
1/3 cup Powdered sugar
6 Sheets phyllo dough
2 tablespoon Unsalted butter, melted

FILLING
1 teaspoon Gelatin
1 One half tablespoon Fresh lemon juice
One half cup Bottled lemon curd
One half cup Whipping cream
2 tablespoon Reserved almondpowdered
sugar mixture, (see above)
1 teaspoon Powdered sugar

1. To prepare the phyllo: Line a baking sheet with parchment paper. Grind
the almonds finely and combine with the powdered sugar. Set aside 2
tablespoons for the filling.

2. Lay 1 sheet phyllo dough on a clean work surface and brush lightly with
melted butter. Sprinkle liberally with the almondsugar mixture. Layer the
remaining 5 sheets phyllo, buttering and sugaring each one, including the
top sheet. Cut out 16 phyllo circles, using a 3inch round cookie or
biscuit cutter. Carefully transfer the circles to the baking sheet with a
spatula.

3. Bake in a preheated 375degree oven 10 minutes. Cool on a rack. (This
can be done 48 hours in advance. Store the phyllo circles in a covered tin
at room temperature.)

4. To prepare the filling: Put the gelatin and lemon juice in a small
saucepan and let sit 5 minutes. Then place on mediumlow heat to dissolve.
Whisk in the lemon curd and heat through gently until warm. The gelatin
should be completely blended into the curd. Transfer to a bowl and cool at
room temperature.

5. Whip the cream with the 2 tablespoons reserved almondsugar mixture
until firm peaks form. Stir in the cooled lemon curd. Transfer to a pastry
bag fitted with a 1/2inch rosette tip.

6. Lay out 8 of the phyllo circles. Pipe the lemon cream on top and place
the remaining phyllo circles on top. (This can be done 24 hours in advance.
Store loosely covered in refrigerator.)

7. Just before serving, put a teaspoon powdered sugar in a fine sieve and
sprinkle on top.

Adapted from "PhylloEasy Recipes for Sweet and Savory Treats" by Jill
OConnor.

MC formatted 3/29/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/26/97 Posted to MCRecipe Digest V1 #546 by
Rooby MsRooby@sprintmail.com on Apr 03, 1997