Lemon Napoleons
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
40
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Sugar2 large
Egg (yolks)2 tsps
Lemon Peel (grated)1 tsp
Ground Cinnamon1 cup
Whipping Cream (chilled)1 tsp
Vanilla ExtractDirections:
1
Make curd: Whisk sugar, eggs and yolks in heavy medium saucepan to blend
2
Mix in lemon juice, butter and peel
3
Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil)
4
Transfer to small bowl
5
Press plastic wrap directly onto surface of curd
6
Chill until cold,at least 2 hours
7
(Can be made 3 days ahead
8
Keep chilled
9
) Whisk sugar, eggs and yolks in heavy medium saucepan to blend
10
Mix in lemon juice, butter and peel
11
Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil)
12
Transfer to small bowl
13
Press plastic wrap directly onto surface of curd
14
Chill until cold,at least 2 hours
15
(Can be made 3 days ahead
16
Keep chilled
17
) Make phyllo pastries: Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F
18
Line 2 baking sheets with parchment paper
19
Mix 2 tablespoons sugar and cinnamon in bowl
20
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth)
21
Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar
22
Top with second phyllo sheet
23
Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar
24
Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar
25
Trim phyllo stack to 12 inches wide by 18 inches long
26
Cut stack into four 3-inch-wide by 18-inch-long strips
27
Cut each strip into six 3-inch squares, forming twenty-four squares
28
Transfer to baking sheets
29
Bake phyllo squares 6 minutes
30
Switch sheets on racks and bake until deep golden brown,about 4 minutes longer
31
Cool pastries on baking sheets
32
Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form
33
Arrange 8 pastries on work surface
34
Spoon curd into pastry bag fitted with medium star tip
35
Pipe curd in parallel lines onto each pastry
36
Top each with second pastry
37
Spoon whipped cream into another pastry bag fitted with medium star tip
38
Pipe cream atop second pasties
39
Top each with third pastry
40
Transfer to platter
41
(Can be made 2 hours ahead; chill) Position 1 rack in bottom third and 1 rack in center of over; preheat to 375°F
42
Line 2 baking sheets with parchment paper
43
Mix 2 tablespoons sugar and cinnamon in bowl
44
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth)
45
Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar
46
Top with second phyllo sheet
47
Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar
48
Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar
49
Trim phyllo stack to 12 inches wide by 18 inches long
50
Cut stack into four 3-inch-wide by 18-inch-long strips
51
Cut each strip into six 3-inch squares, forming twenty-four squares
52
Transfer to baking sheets
53
Bake phyllo squares 6 minutes
54
Switch sheets on racks and bake until deep golden brown,about 4 minutes longer
55
Cool pastries on baking sheets
56
Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form
57
Arrange 8 pastries on work surface
58
Spoon curd into pastry bag fitted with medium star tip
59
Pipe curd in parallel lines onto each pastry
60
Top each with second pastry
61
Spoon whipped cream into another pastry bag fitted with medium star tip
62
Pipe cream atop second pasties
63
Top each with third pastry
64
Transfer to platter
65
(Can be made 2 hours ahead; chill) Lightly dust napoleons with powdered sugar and serve
66
Lightly dust napoleons with powdered sugar and serve