Friday, December 31, 2010

Lemon Curd and Raspberry Phyllo Napoleons

It's New Years Eve and that calls for a festive and fun meal.  Especially a festive and fun dessert!  We decided to stay home this year and have dinner and celebrate as a family. Just the four of us, a great meal and time to reflect on the past year as well as welcome in the new one.

Years ago, I made a similar (non vegan) dessert  from an issue of  Bon Appetit magazine. Both  my husband and I liked it a lot. I don't know what got me thinking about it today but I decided to make it again, in a vegan version this time.  It was wonderful and the kids loved it too.

The vegan lemon curd recipe is not totally my own. I found this recipe on the Cookies and Candids website.  I did change it a bit by using So Delicious Unsweetened Coconut milk.  It came out great.

Be warned, this is a bit of work, but well worth it! A great way to welcome in the New Year.

Lemon Curd and Raspberry Phyllo Napoleons

1 1/4 cup freshly squeezed lemon juice
1/2 cup cold water
1 3/4 cups plus 3 tsp organic cane sugar
4 tbsp cornstarch
Zest of 3 large lemons
2 tbsp Earth Balance Vegan Buttery Spread
6 tbsp So Delicious Unsweetened Coconut Milk
6 sheets phyllo dough
2 pints raspberries
Powdered sugar for garnish

Combine the lemon juice, water, sugar, cornstarch, and 1 tbsp of the lemon zest in a blender. Blend for a few seconds until mixed well.

Pour mixture into a saucepan and add the rest of the lemon zest. Over medium heat whisk mixture constantly until it comes to a full boil.

Stop stirring and let the lemony liquid boil on its own for 1 minute. It will thicken and turn somewhat clear.

Add the So Delicious Unsweetened Coconut Milk and 2 tbsp Earth Balance, and stir in well with the whisk.

Remove from the heat and cool the curd at room temperature. Refrigerate in a covered container until fully cooled.

To prepare the phyllo preheat the oven to 375 degrees. Melt the remaining two tablespoons of Earth Balance. Cut the phyllo dough into a 10 and a 1/2 inch square.  Cover phyllo with plastic wrap and damp kitchen towel.  Brush a baking sheet with some of the Earth Balance. Place one sheet of phyllo on the baking sheet, brush it with the metled Earth Balance and sprinkle with 1/2 tsp sugar. Top with second phyllo square. Brush lightly with melted Earth Balance. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Make sure that as you are working that you keep the phyllo you are not using covered with plastic wrap and a dampm kitchen towel.  Cut into 9 equal stacked squares. 

With another baking sheet repeat the process of layering and cutting with remaining 3 phyllo sheets, sugar and Earth Balance making total of 18 stacked phyllo squares. Bake at 375 degrees until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.

To assemble, place phyllo square on a plate, top with lemon curd and three raspberries. Top with another phyllo sheet and repeat until yo have three layers of phyllo.  Sprinkle with powdered sugar and serve.


  1. That sounds sooo delicious! I love baking with So Delicious Coconut Milk Beverages, and I cannot wait to try this! Happy New Year!

  2. I want this now! It looks amazing.