Raspberry Napoleon
Raspberries are the pride of B.C. Whether it's jam, sauce or a dessert with the berries as a crown, buy them, eat them and support our local farmers who grow this fantastic berry.
Ingredients:
5 sheets filo pastry
melted butter for brushing the filo
1/3 cup granulated sugar
1 tsp. pure vanilla extract
2 cups whipping cream, whipped
2 tbsp. liquor of your choice or
2 tbsp. icing sugar
3 cups fresh B.C. raspberries
Method:
1. Lay one sheet of filo pastry on your work surface, brush lightly with the melted butter. Sprinkle about 1 teaspoon of the sugar over top. Gently press another sheet of filo pastry on top, brush with butter and sprinkle with 1 teaspoon of the sugar. Repeat using all the layers.
2. Using a sharp knife or pizza cutter, cut 2 inch rows, then take each row and cut them at 4 inch intervals, creating pieces of filo 4" x 2". Lay the pieces on a cookie sheet lined with parchment or a silicone baking sheet. Sprinkle the tops of the slices with a dusting of the sugar.
3. Bake at 400F degrees for about 7 minutes or until crisp and golden brown. Remove & cool.
4. Whip the cream stiff and add the vanilla, liquor or sugar (your choice). Place 1 piece of baked filo on your serving plate, spread with whipped cream, top with the raspberries, another sheet of filo, cream and berries. Finish with a dusting of icing sugar and fresh mint leaves.
Serves 4-6.
