Orange Napoleon with Cointreau Yogurt Cream
This dessert may be simple, but it's nothing less than spectacular. Our Napoleon will take your dinner party a little closer to Nirvana.
|6||tbsp||unsalted butter (melted)|
|32||oz||Stonyfield Organic Low Fat Vanilla Yogurt (to yield 1 cup yogurt cheese*)|
|mint sprigs for garnish|
Cointreau Yogurt Cream Topping
Drain the orange segments and reserve the juices with Cointreau in a separate cup.
In a bowl, mix 2 tablespoons yogurt cheese mixture and whisk in 2 tablespoons juice with Cointreau. Add more liquid for a thinner cream.
Put a small amount of yogurt mixture in the center of the serving plate and place one triangle on top. Spoon some yogurt mixture onto center of the triangle and add some orange segments. Repeat this process to create a double or a triple deck Napoleon.
Sprinkle confectioner's sugar on top and around the plate.
Pour Cointreau yogurt cream on top of the Napoleon and drizzle around the plate.
Garnish with the reserved orange zest and mint leaves on top.
Preheat oven to 350°.
Zest both oranges with a grater or zester and set aside, reserve 1 tablespoon of orange zest for garnish. Peel both oranges with a sharp knife and remove all segments free of seeds and pulps in a bowl. Reserve 1 tablespoon of fresh orange juice.
In a large bowl, mix yogurt, orange zest, 2 tablespoons of confectioner's sugar, and 1 tablespoon of fresh orange juice. Add more sugar to taste.
Pour the orange segments with juice in a zip lock bag and mix in the Cointreau and refrigerate.
In a small cup combine the granulated sugar with cinnamon and set aside.
Melt the butter and set aside.
Place two sheets of phyllo dough on top of each other and trim the dough into a perfect square. Separate the dough and place side by side.
Brush the first sheet with melted butter then sprinkle with cinnamon sugar. Flip dough and repeat the process.
Butter the second sheet and place the buttered side on top of the first. Butter the top of the second sheet and sprinkle with cinnamon sugar.
Cut the dough into 4 equal parts, cut each square into triangles, making a total of 8 triangles.
Place triangles on a baking sheet and bake for 2-3 minutes or until golden brown. You can store any extra baked triangles for another dessert or to serve with ice cream.
*For Yogurt Cheese:
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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