Mandarin Orange Napoleons
 

Mandarin Orange Napoleons

1/2 teaspoon Chinese five-spice powder
1/4 cup granulated sugar
4 (17- by 12-inch) phyllo sheets, thawed
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
2 (11-oz) cans mandarin oranges in light syrup, drained and syrup
reserved
Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 375 F.
Whisk together five-spice powder and 2 tablespoons granulated sugar in
a small bowl.
Cover phyllo with overlapping sheets of plastic wrap and a dampened
kitchen towel. Arrange 1 phyllo sheet on a large baking sheet, then
brush with some butter and sprinkle with one third of spiced sugar.
Make 2 more layers in same manner. Top with remaining phyllo sheet and
brush with remaining butter. (For a corrugated look, invert a large
rectangular cooling rack and place it on top of phyllo.)
Bake until golden, 12 to 15 minutes. Carefully remove cooling rack (if
using) and transfer phyllo (in 1 piece) with 2 metal spatulas to
another rack to cool.
While phyllo cools, blend together cream cheese, lemon juice, vanilla,
2 tablespoons reserved orange syrup (discard remainder), and remaining
2 tablespoons granulated sugar in a food processor until smooth.
Transfer to a bowl and fold in oranges.

Break phyllo with your hands or cut with a serrated knife into 12
pieces. Arrange 1 piece of phyllo on a plate and top with a dollop of
orange cream. Repeat layering and top with another piece of phyllo.
Make 3 more napoleons in same manner. Dust with confectioners sugar.


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