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PHYLLO NAPOLEONS  Ingredients
14 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
2 cups sweet fillings
Garnish, as desired Preheat the oven to four hundred degrees. Lay one sheet of fillo on the work surface. Spray lightly with cooking spray. Repeat with six additional sheets of fillo. Cut the fillo stack in half lengthwise. Then cut it horizontally into thirds, creating six squares. Repeat to create 12 fillo squares.
Place the fillo squares on an ungreased baking sheet with a baking sheet pressed over the top to prevent the fillo from curling. Bake for about 7 minutes or until crisp and lightly browned. Check occasionally for doneness.
Remove from the oven and cool.
Place a cooled fillo square on a plate. Top the fillo with one quarter cup of savory or sweet filling. Place the second fillo square on top and repeat topping with another quarter cup of filling. Place another fillo square on top. Top the fillo with a dollop of filling and garnish. Repeat to create four napoleons. Serve immediately.
Yield: 4 napoleons
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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