Wednesday, 21 August 2013

Mango Napoleon

Mango Napoleon

1 pc ripe mango, sliced
2 cups whipping cream
1 cup of powdered sugar
1 tsp vanila
6 sheet phyllo dough
1 cup of clarified butter
1 cup white sugar
1 tsp of cinnamon
1 cup of ground cashew nuts

Whip the cream, powdered sugar and vanilla then set aside in the chiller. in a separete bowl, mix the white sugar, cinnamon, and cashew nuts. brush the phyllo dough with butter. top another layer of phyllo then sprinkle the sugar nut mixture. brush the phyllo then top another layer until of the phyllo dough is used. Cover the dough with plastic and allow to rest in the chiller. using a pizza cutter divide the dough into four pieces. cover the dough with at 375F for five to seven minutes or until golden brown. allow to cool completely. transfer the whipped cream into a piping bag. pipe out a layer of whipped cream on top of the pre baked phyllo pastry, then top with mango lightly dust top with powdered  sugar. serve right away

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