Summer Fruit Napoleons

By Tonya_Speed

Ingredients

• 5 1/2 tablespoons plus 1/2 cup sugar, divided
• 2/3 cup balsamic vinegar
• 24 sheets frozen phyllo dough, thawed
• 3/4 stick butter, melted
• 1 pound mascarpone or Italian cream cheese
• 1 cup heavy whipping cream, chilled
• 2 teaspoons real vanilla extract
• 3 pints fresh strawberries, hulled and sliced thin
• 2 pints fresh blueberries
• Powdered sugar

Details

Servings 12
Adapted from savingdinner.com

Preparation

Step 1

Bring vinegar and 4 teaspoons sugar to a boil in a saucepan over medium heat. Reduce heat to and let simmer until liquid has reduced and is thickened or about 25 minutes. Refrigerate for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mat. Place one phyllo sheet on counter. Remember to keep remaining sheets cool, lightly damp and cover to prevent them from drying out.
Brush phyllo sheet with butter and sprinkle with 1/2 teaspoon sugar. Top with second phyllo sheet. Brush second sheet with butter and sprinkle with sugar. Repeat with 2 more sheets of phyllo dough including brushing with butter and sprinkling with sugar.
At this point, cut bundle of phyllo dough stacked in half lengthwise. Now cut this bundle into thirds crosswise. You should now have 6 squares.
Remove squares from counter top to one of the baking sheets. Repeat process with 4 more sheets of phyllo dough and place these squares on the remaining baking sheet.
Bake both sheets of phyllo dough until puffy and lightly browned or about 6-7 minutes. Gently remove squares from baking sheets and allow them to cool.
Repeat entire process until you have 36 baked phyllo squares.
Beat mascarpone, vanilla extract, and remaining sugar in a large mixing bowl until stiff and mixture forms stiff peaks.
Place wax paper on counter top or work surface. Place 12 cooled phyllo squares on wax paper. Spread each square with 1 tablespoon mascarpone. Cover with strawberries.
Top with 12 more phyllo squares that are placed on at a 45 degree turn from first squares. Spread second layer of squares each with 1 tablespoon mascarpone. Cover next with blueberries.
Finally top with last layer of baked phyllo dough so that they are turned 45 degrees from middle squares.
Spoon a dollop of filling on each top square. Garnish with remaining strawberries or blueberries or both. Sprinkle with powdered sugar before serving. Place one napoleon plate. Lightly drizzle plate with sugar/vinegar syrup.