Tropical Fruit Phyllo Napoleons

These delicate phyllo napoleons feature crisp, flaky layers filled with a smooth, creamy mixture and a vibrant blend of mango, papaya, and banana for a refreshing tropical twist.

Ingredients

1/2 cup sour cream

1/2 cup cream cheese, softened

1/2 cup soft tofu

1/3 cup powdered sugar, sifted

1/8 teaspoon ground ginger

1/2 cup mango, peeled and diced

1/2 cup papaya, peeled and diced

1/2 cup banana, diced

1/4 cup melted butter

Powdered sugar, for dusting

Instructions

Prepare the dough:
Thaw one package of phyllo dough according to the package directions. Preheat your oven to 350°F (175°C).

Make the filling:
In a medium bowl, use a mixer on medium speed to blend the sour cream, cream cheese, tofu, powdered sugar, and ginger. Beat for about 2 minutes until the mixture is smooth and creamy. Cover and refrigerate for at least 1 hour.

Work with the phyllo:
Carefully unroll the phyllo dough and keep it covered with plastic wrap and a slightly damp towel so it doesn’t dry out.
Stack 6 sheets at a time, brushing each layer lightly with melted butter.

Cut the shapes:
Slice the layered phyllo lengthwise into 3 equal strips, then cut each strip diagonally to create diamond shapes. Repeat this process until you have about 32 layered pieces.

Bake the phyllo layers:
Arrange the phyllo diamonds on a greased baking sheet. Place parchment paper on top, then set a second baking sheet over them to keep the layers flat.
Bake for 5–7 minutes, or until golden and crisp. Let them cool completely.

Assemble the napoleons:
Spread about 1 tablespoon of the cream mixture onto a phyllo diamond, then add about 1 tablespoon of the fruit mixture.
Repeat the layering twice more, finishing with a fourth phyllo piece on top.

Finish and serve:
Lightly dust the tops with powdered sugar. Repeat the process to create 8 individual napoleons. Serve chilled or slightly cool for best flavor.