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Napoleon, Lox and Cream Cheese (P, TNT)
Source: Self
Serves: 8

8 ounces good quality lox, cut into 1" to 1/2" small pieces

6 sheets defrosted phyllo/filo/fillo dough
1 stick margarine, melted
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped

Cream Cheese:
1 cup pareve sour cream
8 ounces pareve cream cheese
1 large shallot, finely chopped
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest

8 cherry tomatoes, halved
8 sprigs fresh dill

For the dough, preheat oven to 400°F (200°C). Prepare a parchment-lined jellyroll pan or silpat-lined pan.

Only take out 3 sheets of dough, place remainder back in refrigerator. Work fast. Place one sheet of dough onto prepared pan. Using a pastry brush, dough with margarine. Sprinkle 1/4 of dill and parsley evenly over dough. Repeat with second sheet. Lay third sheet over second and brush with margarine.

Using a sharp knife trim edges. Cut dough into 12 rectangles. Bake for 6 to 8 minutes, watching carefully. Remove from oven when beginning to turn golden and beginning to puff. Transfer to a cooling rack.Repeat with 3 more sheets of dough for a total of 24 rectangles.

For the cream cheese, in the bowl of a mixer fitted with a wire whisk combine sour cream, cream cheese, shallot, dill, and lemon zest. Whisk for about 1 minute or until light and well combined. Place in a pastry bag without a tip. If not available you can just put in a bowl and use a knife to apply onto phyllo dough.

Do not construct too much in advance. Make them when the men are at shul.

In the center of salad plate squeeze a drop of cream cheese mixture, this will act as a glue. Place a phyllo square on top. Squeeze a 1-1/2" diameter of cream cheese on top. Place some lox on top of cream cheese. Add another layer of phyllo and cream cheese and lox. Place another phyllo on top. Push down gently to keep together. Repeat with remaining dough, cream cheese and lox, or do it in assembly line fashion.

As a garnish squeeze a drop of cream cheese on side of plate. Place 2 tomato halves side by side on cream cheese. Place sprig of dill in center in cream cheese. If there is any cream cheese leftover it is also good for seudat shelishit with a bagel.

Posted by Valerie Kanter

Nutritional Info Per Serving: N/A