Lemon Cream And Raspberry Phyllo Napoleons Recipes

Steps:

• Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
• Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
• Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
• To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.

Steps:

• Preheat oven to 350°F.
• Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.
• Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.
• Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle. Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight). Bake in lower third of oven until golden, 15 to 18 minutes. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
• Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
• Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps. Sprinkle reserved chopped nuts around napoleons.