Baking time: 7 minutesA cross between Italian cannoli (the filling) and French puff pastry, this dessert will leave you with a feeling of sweet sophistication.
Preparation time: 45 minutes Baking time: 7 minutes
4 tablespoons confectioners’ sugar, divided + 1 teaspoon for garnish
3 sheets frozen whole wheat or regular phyllo dough, thawed
Vegetable oil in a spray bottle
1½ cups part-skim ricotta cheese
2 teaspoons grated orange peel
1⁄8 teaspoon orange extract
¼ cup natural pistachios, coarsely chopped
1 teaspoon unsweetened cocoa powder (optional)
1. Preheat the oven to 375°F. Transfer 2 tablespoons of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of dough so the shorter sides of the rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat the top of 1 rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Stack a second small rectangle on top of the first. Coat the top of the second rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Repeat the procedure with the remaining 2 small rectangles. Spray and dust the top layer. Carefully transfer the pastry to a large nonstick baking sheet. Repeat cutting and layering with the remaining 2 whole sheets of phyllo dough to make 2 other layered pastries. Bake for about 7 minutes, or until crisp and browned. Let stand to cool.
2. In a bowl, combine the ricotta, 2 tablespoons sugar, orange peel, and extract. Stir with a wooden spoon until smooth. Place one of the reserved pastry on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with the second pastry, the remainder of the ricotta mixture, and the remaining nuts. Top with the remaining pastry. In a small fine sieve, sifter, or dredger, combine the remaining 1 teaspoon sugar with the cocoa powder, if using. Sift over the top of the Napoleon. Cut with a serrated knife.
MAKES 8 SERVINGS
Per serving: 124 calories, 11 g carbohydrate, 7 g protein, 6 g fat, 2.5 g saturated fat, 14 mg cholesterol, 84 mg sodium, 1 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: ½ starch, 1 meat, 1 fat
NOTE: This dessert is at its finest when served immediately after assembly, but it can be refrigerated, uncovered, for about 1½ hours without becoming soggy. Alternatively, you can bake the pastry and store it in a cool, dry spot for up to 24 hours. Prepare the ricotta mixture; cover and refrigerate for up to 24 hours. Assemble just before serving.