Lemon Cream Fillo Napoleon
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
60
Spice
43
Sweetness
50
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Lemon Juice3 tsps
Gelatin (powdered)3 cups
Granulated Sugar1 tsp
Salt110 g
Butter (1 stick, melted)1 tbsp
Sugar (confectioners')Directions:
1
Watch how to make this recipe
2
Place the lemon zest in a medium bowl and set aside
3
Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set
4
Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together
5
Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken
6
Just before boiling remove from the heat and add the now thickened lemon gelatin mixture
7
Pour the whole mixture through a fine mesh strainer set over a medium bowl
8
Cover the surface directly with plastic wrap and chill overnight until set quite firm
9
The next day, preheat the oven to 350 degrees F
10
Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap
11
You should work quickly to avoid the fillo drying out
12
Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board
13
Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one
14
Lay a sheet of fillo onto each of the papers and now brush that with butter also
15
Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer
16
Finally, sift 2 tablespoons of confectioners' sugar on top of each
17
Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife
18
Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5
19
5-inches wide and 16-inches long rectangles)
20
Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving
21
Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top
22
Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy)
23
Bake for 15 minutes, until crisp and golden brown
24
Remove the top sheet pans and allow the pastries to cool completely
25
To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly
26
Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers
27
There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with
28
To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency
29
Finally, prepare the blackberries
30
Tip them into a small bowl and lightly crush them with a fork to bring out their juices
31
Add 1 tablespoon confectioners' sugar and toss together
32
Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide
33
Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one
34
Spoon the crushed blackberries around and serve at once