Hamdi Saidani This Lemon Cream Fillo Napoleon Recipe is a flaky and elegant recipe, which is made with a rich lemon cream and crispy fillo pastry. It’s the perfect dinner party dessert, ready in about 1 hour, plus overnight chilling.
Lemon Cream Fillo Napoleon Recipe Ingredients
For the lemon cream:
- Zest of 2 lemons
- 1 cup lemon juice
- 3 teaspoons powdered gelatin
- 8 whole eggs
- 2 egg yolks
- 3 cups granulated sugar
- 1/4 teaspoon salt
- 12 ounces (3 sticks) butter, diced
For the caramelized fillo:
- 8 sheets fillo pastry, each at least 16-inch by 11-inch in size
- 4 ounces (1 stick) butter, melted
- 8 tablespoons confectioners’ sugar
For serving:
- Half pint fresh blackberries
- 1 tablespoon confectioners’ sugar
How To Make Lemon Cream Fillo Napoleon Recipe
- Make the Lemon Cream: In a saucepan, whisk together the lemon zest, lemon juice, eggs, egg yolks, sugar, and salt. Add the butter and cook over medium-low heat, whisking constantly, until the custard thickens. Just before it boils, remove from the heat. In a small bowl, sprinkle the gelatin over 4 tablespoons of the lemon juice to let it bloom, then add this to the hot custard.
- Chill the Cream: Pour the mixture through a fine-mesh strainer into a medium bowl. Press plastic wrap directly onto the surface and chill overnight until very firm.
- Prepare the Fillo Pastry: The next day, preheat the oven to 350°F. Working quickly to prevent the fillo from drying out, create two stacks of pastry. For each stack, layer four sheets of fillo, brushing each layer with melted butter and a sprinkle of confectioners’ sugar.
- Bake the Fillo Layers: Cut each stack in half lengthwise to create four long rectangles. Place them on parchment-lined baking sheets, cover with another sheet of parchment, and place another baking sheet on top to keep them flat. Bake for 15 minutes until crisp and golden. Let cool completely.
- Assemble the Napoleon: Set one fillo rectangle on a platter and spread it with a quarter of the lemon cream. Continue layering the fillo and lemon cream, ending with a fillo top.
- Garnish and Serve: Lightly crush the blackberries with confectioners’ sugar. Carefully cut the Napoleon into 8 portions. Serve immediately with the crushed blackberries and a drizzle of extra lemon sauce (made by whisking the remaining cream with a little hot water).
Recipe Tips
- How to keep fillo from drying out? Fillo pastry dries out very quickly. Keep the sheets you aren’t working with covered with a damp kitchen towel or a piece of plastic wrap.
- How to get perfectly flat, crispy fillo layers? Placing a second baking sheet on top of the fillo stacks during baking is the secret. It weighs them down, preventing them from puffing up and ensuring they bake into thin, perfectly crisp layers.
- Can I make this ahead of time? Yes, this is a great dessert to make in stages. The lemon cream must be made a day ahead. The fillo can be baked in the morning. However, you should only assemble the Napoleon right before serving to prevent the crispy fillo from getting soggy.
- Why strain the lemon cream? Pressing the cooked custard through a fine-mesh strainer is a crucial step. It removes any small bits of cooked egg or zest, guaranteeing a perfectly silky-smooth lemon cream.
What To Serve With Lemon Cream Fillo Napoleon
This elegant dessert is a showstopper on its own, especially with its fruit garnish.
- A hot cup of black coffee or an espresso
- A small glass of a sweet dessert wine, like a Sauternes or late-harvest Riesling
- A simple sprig of fresh mint for color
How To Store Lemon Cream Fillo Napoleon
- Best Eaten Immediately: This dessert is at its absolute best right after assembly when the fillo is at its crispiest.
- Refrigerate: If you have leftovers, you can store them in an airtight container in the refrigerator for up to a day, but be aware that the fillo pastry will soften considerably.
Lemon Cream Fillo Napoleon Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 85g
- Protein: 8g
- Fat: 32g
- Saturated Fat: 19g
- Sodium: 350mg
- Fiber: 2g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a Napoleon?
A Napoleon is a classic French pastry, also known as a mille-feuille (“thousand sheets”). It’s traditionally made with layers of puff pastry and a rich pastry cream. This recipe is a modern take using crispy fillo pastry.
Can I use store-bought lemon curd?
While homemade lemon cream is richer, you can use a high-quality, thick store-bought lemon curd to save a significant amount of time. You would need about 3-4 cups.
Why did my fillo get soggy?
Sogginess happens when the crisp fillo layers absorb moisture from the cream. To prevent this, ensure your lemon cream is very thick and well-chilled, and only assemble the Napoleon just before you plan to serve it.
Try More Recipes:
- Blueberry Coffee Cake Recipe
- Sunny’s Easy Brownie BonBons Recipe
- Sweet and Easy Pineapple Empanadas Recipe
Lemon Cream Fillo Napoleon Recipe
Description
An elegant and impressive dessert featuring layers of crisp, caramelized fillo pastry and a rich, tangy homemade lemon cream.
Ingredients
Instructions
- Make the lemon cream by cooking all its ingredients on the stove until thick. Strain and chill overnight.
- The next day, preheat oven to 350°F. Create two 4-layer stacks of fillo, brushing each layer with butter and sugar.
- Cut each stack in half lengthwise. Bake between two baking sheets for 15 minutes until golden and crisp. Cool completely.
- To assemble, create a stack of 4 fillo layers alternating with 3 layers of the chilled lemon cream.
- Cut into 8 portions and serve immediately with crushed blackberries.
Notes
- The lemon cream must be made a day in advance to allow it to set properly.
- Baking the fillo between two baking sheets is the key to getting perfectly flat, crispy layers.
- For the best texture, assemble the Napoleon just before serving.
- This is a perfect make-ahead dessert for a special occasion or dinner party.
Lemon Cream Fillo Napoleon Recipe
