You don't need to be a pastry chef to make these cream-cheesy peach napoleons. You do, however, need some frozen phyllo dough.
What You Need
Original recipe yields 6 servings
4 sheets frozen phyllo dough
2 Tbsp. brown sugar, divided
1 tsp. vanilla
1 can (14 oz.) peach slices in juice, well drained
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 Tbsp. powdered sugar
Add To Shopping List
Let's Make It
Heat oven to 375º F.
Stack phyllo sheets, spraying each with cooking spray before covering with another sheet; spray top with cooking spray. Cut stack into12 rectangles. Place, 2 inches apart, on parchment-covered baking sheet. Bake 2 min. or until crisp and golden brown; cool.
Meanwhile, cook and stir 1 Tbsp. brown sugar and vanilla in large nonstick skillet on low heat 1 to 2 min. or until sugar is melted. Add peaches; cook and stir 1 min. or until evenly coated with sugar mixture. Cool.
Mix cream cheese and remaining brown sugar until well blended. Top 6 phyllo rectangles with cream cheese mixture and peach mixture; cover with remaining phyllo rectangles. Sprinkle with powdered sugar. Serve immediately.
Spraying the phyllo with cooking spray is a quick way to keep the layers moistened without having to brush with butter or olive oil.
Pina Colada Napoleans
Prepare substituting canned pineapple tidbits for the peaches and adding 2 Tbsp. toasted BAKER'S ANGEL FLAKE Coconut to the cream cheese filling before using as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.