People are uncomfortable using ingredients, or food that they are not familiar with. Fillo dough is one of them. When I use this medium in my cooking classes, most attendees are either very unfamiliar with it, or confide that they are too scared to use it. Fillo dough is very easy to use and make delicious and beautiful fares. In one of my previous post, I presented you a fat-free Strawberry Napoleon. It was so easy to make and a delight to eat. In this recipe I am making a Napoleon again but used blackberry because they offer a beautiful contrast against the whipped cream , but you can use any fruit your heart desires;-)

Ingredients for 4: I pack of the fillo dough, 1 box of blackberry ( about 8 oz), 4 tbsp of melted butter, granulated sugar, 1 1/2 of heavy cream, 1 tsp of vanilla extract.

Take one of the pack out of the package of the fillo dough and place the other one back into the freezer. Unroll the fillo dough out on the roulpat and cut a series of 2.5 inches circles.You will need to count the sheets of fillo dough and cut as many circles as you need.  You will need 12 sheets or circles per person. Divide those circles in series of two sheets. With a pastry brush, spread the melted butter on each one of them and stack them with another 2 sheet circles. Sprinkle some granulated sugar. Place them on the silpat and cook those stacks at 410 for 3-4 minutes. Meanwhile prepare the whipped cream. Place the cream in a mixer, 2 tbsp of sugar and the vanilla extract and whip the cream at medium low-speed and whip until the cream, is forming soft peaks. Set aside. Remove the circles from the oven and let them cool completely before assembling them.

To prepare the Napoleon, place one circle on a plate spoon about 2 tbsp of whipped cream and place the blackberries all over the whipped cream . Place another circle and repeat. Place another circle and sprinkle some granulated sugar and squirt a bit of whipped cream for decoration. Et voila!

Bon Appetit and Happy Cooking!!!