Nectarine Napoleons

Nectarine Napoleons



  • 4 sheets phyllo dough
  • butter flavor no stick cooking spray
  • 4 teaspoon sugar
  • 1/2 package (3.4 ounces) vanilla flavor fat free instant pudding and pie filling
  • 1 1/2 cup nonfat milk
  • 1 cup lite whipped topping
  • 3 fresh California nectarines
  • 1/2 cup fresh or frozen blueberries
  • powdered sugar, for garnish



Heat oven to 400 degrees F. Lay 1 phyllo sheet on flat work surface. Spray evenly with cooking spray; sprinkle with 1 teaspoon of the sugar. Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar. Repeat with remaining sheets of phyllo to create a stack of 4 layers. Using sharp knife or scissors, cut into 15 rectangles that are each about 2 1/2 x 6 inches. Place rectangles on large baking sheet that has been sprayed with cooking spray. Bake 3 to 4 minutes, until golden brown and crisp. Remove to racks to cool. Prepare pudding mix according to package instructions, using 1 1/2 cups milk. Fold in whipped topping; chill. Cut 2 of the nectarines into half-inch pieces (you should have 2 cups). Stir cut nectarines and 1/4 cup of the blueberries into pudding mixture. Just before serving, assemble napoleons: Place 5 of the phyllo rectangles on individual serving plates. Top with half of the filling mixture, dividing equally. Top each with another phyllo rectangle and remaining filling, divided equally. Top with remaining 5 rectangles; dust tops with powdered sugar. Garnish with remaining nectarine, sliced, and remaining 1/4 cup blueberries. NOTE: Phyllo can be baked ahead and stored in covered container. Filling mixture can be prepared ahead and refrigerated up to 24 hours before serving.

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