Buttermilk and lime zest add tang and zip to the cream in these scrumptious stacked pastries. It’s good to remember that phyllo dough dries out very quickly. While working, keep unused sheets covered with plastic wrap and a damp towel.
Berry Napoleons with Buttermilk Whipped Cream
Makes: 6 servings
- 5 frozen phyllo sheets, thawed
- 5 TBSP unsalted butter, melted
- 5 tsp sugar
- Parchment paper
- 2 cups assorted fresh berries (such as blackberries, blueberries, and sliced strawberries)
- 2½ TBSP sugar, divided
- ¼ tsp lime zest
- ½ cup heavy cream
- 3 TBSP buttermilk
- fresh mint sprigs for garnish
- Preheat oven to 350°. Unfold phyllo sheets on a flat work surface. Stack 5 phyllo sheets, brushing each sheet with 1 Tbsp. melted butter and sprinkling with 1 tsp. sugar. Cut into 12 squares, and transfer to a parchment paper-lined jelly-roll pan, spacing them about 1 inch apart.
- Bake at 350° for 14 minutes or until golden brown and crispy.
- Combine berries, 1 Tbsp. sugar, and lime zest.
- Beat cream and buttermilk at high speed with an electric mixer until foamy; gradually add remaining 11⁄2 Tbsp. sugar, beating until stiff peaks form.
- Place 6 phyllo squares on individual serving plates; top each with 11⁄2 Tbsp. whipped cream and 3 Tbsp. berry mixture. Top each with another phyllo square and equal portions of the remaining whipped cream and berries.
- Garnish, if desired, and serve immediately.
Berry Napoleons with Buttermilk Whipped Cream Copyright © Rebecca Lang Cooks | rebeccalangcooks.com