Be sure to use some of your ripe berries for this scrumptious dessert Linda has designed.
Like most cooks, says Linda the chef, I lie awake at night trying to think of new recipes. What recipe could I create that would befit a Sunday afternoon dessert in the garden, be easy to make, and taste like heaven on a plate?
Blueberry and lime napoleons with glazed blueberry-lime topping was the answer that came one night.
The next day when I was recipe testing, I put one napoleon together and then I tried to take photos of it. Unfortunately, I took a bite before I had finished shooting. I ate it all! There was nothing left to send but a photo of an empty dessert plate.
Ashamed I was. On the other hand, I was thinking about how glad I was that I had made only one. Otherwise, I would have eaten the other one, too!
Blueberry-Lime Napoleons With Glazed Blueberry & Lime Topping
1 package phyllo dough
Follow package directions for defrosting, preparation, and storage of dough. (I used 10 sheets of 9-by-14-inch dough.)
Preheat the oven to 400 degrees F. On a baking sheet, place a sheet of parchment paper.
Melt one-half stick of butter.
Place a sheet of phyllo on the parchment paper and using a pastry brush, lightly butter the dough.
Sprinkle lightly with sugar. Keep layering with butter and sugar until you have 5 sheets of prepared phyllo dough.
Butter and sugar the top layer of dough, and add as many sliced almonds as you like. Slice the dough across the middle lengthwise, and then divide down into four sections.