• Tommy Centola

Chocolate Raspberry Napoleons

Updated: Jan 4

Valentine’s Day is quickly approaching. Here is a a great recipe for you and your valentine.

9 sheets Phyllo Dough

Vegetable Cooking Spray

3 tablespoons Sugar, for sprinkling

1 1/2 cups Cream Cheese

1 cup Sour Cream

3/4 cup Sugar

2 tablespoons Cointreau

3/4 cup Semisweet Chocolate Chips, chopped fine

1/4 cup Milk

3 cups Raspberries

Preheat oven to 350℉.

Lay one phyllo sheet on a clean working surface. Spray half the sheet with cooking spray and lightly sprinkle with sugar. Fold the clean half over the sugared half. Spray with cooking spray and sprinkle with sugar. Lay another sheet down. Repeat the layering until  three sheets have been layered on top of each other to create a complete Napoleon  layer of six half sheets. Cut into six squares and place on a sheet pan. Repeat the process twice with remaining phyllo dough and place on sheet pan. You will have a total of 18 squares. Bake for 25 minutes. Let cool completely.

In a mixer, whip cream cheese, sour cream, sugar and Cointreau until light and creamy. Lay a baked phyllo layer on a serving plate. Spread a layer of cream mixture on top. Cover with raspberries. Lay another baked phyllo layer on top. Spread with cream mixture and cover with raspberries. Lay the final phyllo layer on top and refrigerate. Repeat the process with the remaining ingredients.

In a small saucepan, melt chocolate with milk on low heat. To serve, pour chocolate sauce over napoleons and top with any remaining raspberries.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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