Blueberry Napoleons With Pistachio Cream
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Blueberry Napoleons With Pistachio Cream
  Pistachio    Creams  
Last updated 6/12/2012 1:09:27 AM. Recipe ID 36395. Report a problem with this recipe.
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      Title: Blueberry napoleons with pistachio cream
 Categories: None
      Yield: 4 Servings
     12    Wonton; (3 in.) wrappers
           Butter-flavored cooking
      2 ts + 1/4 c sugar
    1/2 ts Cinnamon
      1 c  Skim milk
  1 1/2 ts Cornstarch
      1    Egg
    1/2 ts Vanilla extract
    1/2 ts Pistachio extract*
      1 ts Lemon zest
      2 c  Fresh blueberries
      2 tb Confectioners' sugar; up to
  Per serving: Calories 226 Fat
      5.2 g  (20% of cal.) Sat. fat
      0.9    (20% of cal.) Cholesterol
     61.1 mg Fiber
      1.9 mg Protein
      5.1 mg Carbohydrates
       43 mg Sodium
       54    mg *Also a very good source of folate 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 till golden brown, 4 to 6 min. Cool on a wire rack.
  3. Combine milk and 1 tbsp sugar in a med. saucepan. Scald, stirring
  often. In a med. bowl, whisk together 3 tbsp sugar, cornstarch, and
  egg. Whisk milk into egg mixture in a thin stream. Return to pan and
  bring to a boil, whisking steadily. Reduce to med.; cook until
  thickened, about 2 min.
  4. 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.) Cool.
  5. Wash berries. Pat dry. Spread cream on 4 wontons; top with berries.
  Repeat layers. Top with last 4 wrappers. Sift confectioners' sugar
  over tops. Serve immediately. Serves 4.
  * Find pistachio extract at specialty shops or call Spices, Etc.,
  1-800-827-6373 for a catalog.

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Recipe ID 36395 (Apr 03, 2005)

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