FRESH BERRY NAPOLEONS This showstopping summer dessert nestles fresh berries between flaky phyllo squares that are brushed with butter and sprinkled with coarse sugar. 8 sheets frozen phyllo dough, thawed 1/2 cup butter (no substitutes), melted 1/4 cup coarse sugar 2 cups fresh blueberries 1/4 cup water 1/2 teaspoon finely shredded orange peel 1/2 cup sugar 2 tablespoons butter (no substitutes) 1 tablespoon cornstarch 1 tablespoon cold water 2 1/2 cups mixed fresh berries (blueberries, blackberries, red raspberries, and/or sliced strawberries) Sweetened whipped cream Light-color corn syrup Mint sprigs (optional)

Preheat oven to 350°F. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Brush with some of the melted butter. Sprinkle lightly with some of the coarse sugar. Top with another sheet of phyllo, brush with butter, and sprinkle lightly with sugar. Continue layering, using remaining phyllo, melted butter, and sugar. Cut the stack crosswise into eight 2-inch-wide strips. Cut each strip crosswise into four 3 x 2-inch rectangles. Place all of the stacks on ungreased cookie sheets.* Bake in the preheated oven for 10 to 12 minutes or until golden. Remove and cool on a wire rack for 20 minutes.

Meanwhile, for blueberry curd, combine 2 cups blueberries, 1/4 cup water, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Cool slightly (10 minutes). Place in a blender container or food processor bowl. Cover and blend or process until smooth. Return to saucepan. Stir in 1/2 cup sugar and 2 tablespoons butter.
Combine the cornstarch and 1 tablespoon cold water in a small bowl. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and cool for 2 hours or refrigerate overnight.

To assemble, place about 1 tablespoon of the blueberry curd on each dessert plate. Top with one baked phyllo stack, top side down. Spread with 1 teaspoon blueberry curd. Top with some of the berries and more curd. Top with another phyllo stack, top side down again. Top with some more of the curd and berries. Top with another phyllo stack, top side up. Top each dessert with whipped cream and remaining berries. Add corn syrup to remaining curd until of drizzling consistency. Drizzle over whipped cream. If desired, garnish with mint sprigs.

Makes 10 servings.

*NOTE: There will be 2 extra phyllo stacks to use in case any break.

1 Serving: Calories: 297, Fat: 19g (Saturated: 11g), Cholesterol: 53mg, Sodium: 206mg, Carbohydrate: 32g, Protein: 2g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]