Lemon Cream and Raspberry Phyllo Napoleons

Adapted from Bon Appetit

These are AWESOME. I made these to take as a dessert when our friends invited us for dinner a week and a half ago. I loved them so much I made them again for my mother-in-law a few days later. The lemon curd I made was enough for two batches. You wouldn't want to make these too far in advance, but the eight hours suggested in the recipe worked fine for me. Overnight would cause the phyllo dough squares to get soggy. This was so delicious. Kind of dainty and very pretty- it would be perfect for a tea party. Nice summer dessert.

Makes 6. Phyllo Squares 6 fresh phyllo pastry sheets or frozen, thawed 6 teaspoons (generous) sugar 2 tablespoons unsalted butter, melted Lemon Cream 1/2 cup chilled whipping cream 1 1/2 teaspoons powdered sugar 1/2 teaspoon vanilla extract 1/4 cup purchased lemon curd 2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained Powdered sugar For Phyllo Squares: Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.

For Lemon Cream:
Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form.

Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.

Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares.

Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

For Lemon Cream:
Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form.

Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.

Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares.

Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

I didn't know if I could find lemon curd at the supermarket in my small town, so I made my own and here is the recipe I used from Mark Bittman's "How to Cook Everything":

Lemon Curd (this recipe makes about 2 cups, so I cut the recipe in half)

3 lemons
8 Tbs (1 stick) butter
1 cup sugar
1 tsp peeled and very finely minced fresh ginger (I left this out when I made my curd, but I'm leaving it in now because I think it would taste fabulous- just may not be right for this recipe)
3 eggs

Zest the lemons and mince the zests; juice the lemons. Combine the zest and juice with the butter and sugar and place in a small saucepan over very low heat or in the top of a double boiler over simmering water.

Cook, stirring occasionally, until the sugar dissolves. Add the ginger if you like. Beat the eggs and add them to the mixture; make sure the heat is very low.

Cook, stirring constantly, until the mixture thickens, about 10 minutes; do not let the mixture boil or the eggs will curdle. Cool slightly, then pour into custard cups, small bowls, or jars; cool, then refrigerate.