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Full Online Book HomeLearning KitchenPastries - Napoleons
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Pastries - Napoleons Post by :jonny_fox Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1068

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Pastries - Napoleons

1 large egg white
Pinch salt
4 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo
2 tablespoons margarine or butter, melted
1/3 cup plus 1 tablespoon sugar
1/2 cup sliced natural almonds
1 pint strawberries
3/4 cup heavy or whipping cream
1/2 teaspoon vanilla extract


Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and salt with 1 teaspoon water; set aside.

Place 1 phyllo sheet on work surface; brush with melted margarine or butter and sprinkle with 1 rounded tablespoon sugar. Top with a second phyllo sheet; brush with margarine and sprinkle with 1 rounded tablespoon sugar. Repeat layering with phyllo, margarine, and sugar 1 more time. Top with remaining phyllo and brush with egg white mixture.

Cut phyllo stack lengthwise into 3 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half to make 24 triangles in all. Place triangles on ungreased large cookie sheet; sprinkle with almonds and 1 rounded tablespoon sugar.

Bake phyllo triangles 10 minutes or until golden; transfer to wire racks to cool.

Just before serving, hull and thinly slice strawberries. In small bowl, with mixer at medium speed, beat cream with vanilla and remaining 1 tablespoon sugar until stiff peaks form.

To assemble, place 1 phyllo triangle in center of each of 8 dessert plates. Top each with about 1 tablespoon whipped cream and about 1 rounded tablespoon sliced strawberries. Place a second phyllo triangle on top of each, rotating it so that points of second triangle are angled slightly away from points of first triangle.

Repeat with remaining cream and strawberries; top with a third triangle.

Serve immediately.
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