RCI-BR.007.0087.001
Nectarine Napoleons
Nectarine Napoleons from the Recidemia collection
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- butter flavor no stick cooking spray1 unit
- 4 tsp
- pckg (3.4 ounces) vanilla flavor fat free instant pudding and pie filling1 unit
- 1 1/2 cups
- lite whipped topping1 cup
- fresh california nectarines3 unit
- 1/2 cup
- powdered sugar1 unitfor garnish
Method
1
Preheat oven to 375°F. Lay one phyllo sheet on a work surface and lightly coat with butter flavor cooking spray, then sprinkle with 1 teaspoon of sugar. Repeat with remaining 3 phyllo sheets, stacking them as you go.
2
Cut the stacked phyllo into 12 equal rectangular pieces (creating a 3×4 grid). Arrange pieces on a baking sheet lined with parchment paper.
3
Bake phyllo pieces for 12-15 minutes until golden and crisp, checking halfway through to ensure even browning.
15 minutes
4
While phyllo bakes, whisk together the vanilla pudding mix and nonfat milk in a bowl according to package directions until thickened (approximately 2 minutes).
5
Fold the lite whipped topping into the pudding mixture until fully combined and no streaks remain.
6
Slice the fresh nectarines into thin wedges, removing the pit and discarding it.
7
Remove phyllo from oven and allow to cool for 2-3 minutes until firm enough to handle.
3 minutes
8
Assemble each napoleon by placing one phyllo rectangle on a serving plate, topping with a spoonful of pudding mixture, then layering with nectarine slices and a few blueberries. Repeat with a second phyllo rectangle and filling.
9
Top the second phyllo layer with a final phyllo rectangle to complete the napoleon stack.
10
Dust each napoleon lightly with powdered sugar and serve immediately, garnishing with any remaining nectarine slices and blueberries.