Mandarin napoleons
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Frozen Fillo Pastry Sheets (16 Oz); Thawed | |
| Butter-Flavored No-Stick Cooking Spray | ||
| ¼ | cup | Powdered Sugar; Divided |
| 2 | packs | Fat Free Instant White Chocolate Pudding Mix; (3.4 Oz Each) |
| 2¼ | cup | Skim Milk |
| ½ | cup | Orange Marmalade |
| 2 | cans | Mandarin Orange Segments (15 Oz Each); Drained |
Directions
Remove 8 sheets of fillo from box. Place on counter; cover with plastic wrap and damp towel. Rewrap and freeze remaining fillo sheets for another use. Place 1 fillo sheet on work surface. (Keep remaining sheets covered.) Lightly coat fillo with no-stick cooking spray. Sift 2 t of the powdered sugar over fillo. Repeat with 3 additional sheets of fillo. Use scissors to cut stack into eighteen 3-inch squares. Place fillo squares on parchment-lined baking sheets. Repeate procedure with remaining 4 fillo sheets. (You will have a total of 36 fillo squares.) Bake one tray at atime in 350 degree oven on center rack for 4 minutes. In medium bowl, whisk together pudding mix and milk. Add marmalade. Refrigerate up to 1 hour.
To assemble each Napoleon - Top fillo square with 2 T pudding mixture.
Place 2 mandarin orange segments on top. Repeat, ending with a third fillo square. Dust with powdered sugar. Garnish with orange segment, if desired.
NOTES : You'll love the fresh, creamy taste of this lighter-than-air stacked dessert.
Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998