This is a print preview of "Blueberry Napoleons With Pistachio Cream" recipe.

Blueberry Napoleons With Pistachio Cream Recipe
by Global Cookbook

Blueberry Napoleons With Pistachio Cream
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  Servings: 4

Ingredients

  • 12 x Wonton, (3 in.) wrappers Butter-flavored cooking spray
  • 2 tsp + 1/4 c sugar
  • 1/2 tsp Cinnamon
  • 1 c. Skim lowfat milk
  • 1 1/2 tsp Cornstarch
  • 1 x Egg
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Pistachio extract*
  • 1 tsp Lemon zest
  • 2 c. Fresh blueberries
  • 2 Tbsp. Confectioners' sugar, up to 3

Directions

  1. Preheat oven to 400 degrees F. Place wrappers in rows on sprayed baking sheet.
  2. In sm. bowl, mix 2 tbsp sugar and cinnamon. Sprinkle over wrappers. Bake until golden, 4 to 6 minutes. Cold on a wire rack.
  3. Combine lowfat milk and 1 tbsp sugar in a med. saucepan. Scald, stirring often.
  4. In a med. bowl, whisk together 3 tbsp sugar, cornstarch, and egg. Whisk lowfat milk into egg mix in a thin stream. Return to pan and bring to a boil, whisking steadily. Reduce to med.; cook till thickened, about 2 minutes.
  5. Place in med. bowl; whisk in extracts and zest. Cover with plastic wrap, pressing against cream to prevent skin from forming. (Slit top with a sharp knife to release steam.) Cold.
  6. Wash berries. Pat dry. Spread cream on 4 wontons; top with berries.
  7. Repeat layers. Top with last 4 wrappers. Sift confectioners' sugar over tops. Serve immediately.
  8. Serves 4.
  9. Find pistachio extract at specialty shops or possibly call Spices, Etc.,