Port-Fig Napoleons with Walnut Oil and Honey Cream

PORT-FIG NAPOLEONS WITH WALNUT OIL AND HONEY CREAM

6 14 x 9 sheets frozen phyllo dough, thawed
1 tbsp. walnut oil
2 tbsp. powdered sugar
1/2 cup port or other sweet red wine

Figs:
18 dried figs, stems removed, thinly sliced
1 cinnamon stick
1 tbsp. walnut oil
Dash of salt

Honey Cream:
1/2 cup softened cream cheese
2 tbsp. fresh orange juice
1 tbsp. honey
1 tbsp. powdered sugar

To prepare phyllo, line a large baking sheet with parchment paper; coat paper
with cooking spray. Place 1 phyllo sheet on paper (cover remaining dough
to keep from drying); lightly brush with 1/2 tsp. oil. Sprinkle with 1 tsp.
powdered sugar. Repeat layers five more times with remaining 5 phyllo
sheets, 3½ tsp. oil and powdered sugar. Cut phyllo stack lengthwise
into 3 equal strips; make 5 crosswise cuts to form 18 pieces.

Coat another sheet of parchment paper with cooking spray; cover phyllo stack
with paper, coated side down. Place another baking sheet on top of phyllo
stack to weigh it down. Bake at 350° for 15 minutes or until golden brown
and crisp. Carefully remove top baking sheet and top piece of parchment.
Cool phyllo pieces on a wire rack.

To prepare figs, combine port, figs, and cinnamon stick in a saucepan over
medium-high heat; bring to a boil. Remove from heat; cover and let stand
10 minutes. Remove figs with a slotted spoon; set aside. Discard cinnamon
stick. Bring port to a boil over medium-high heat, and cook until reduced
(about 2 minutes). Remove from heat; stir in reserved figs, 1 tbsp. oil,
and salt. Cool to room temperature.

To prepare cream, combine cream cheese, juice, and honey in a small bowl; beat
with a mixer at low speed 30 seconds or until smooth. Cover and chill 30 minutes.

Place 1 phyllo piece on each of 6 dessert plates. Top evenly among each
serving with cream and fig mixture. Repeat the layers once, and top each
serving with 1 phyllo piece. Sprinkle evenly with powdered sugar. Serve immediately.

6 servings