Category: holiday

chocolate, Christmas, cookbook, Desserts, entertaining, gluten-free, holiday

Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

by Lynda Balslev4 Comments on Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise
Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

Chocolate Terrine with Orange Crème Anglaise is most worthy of the holiday table. Not only is it appropriately elegant and sinfully rich, it may be prepared up to 3 days in advance, allowing you to get on with your Christmas shopping and preparations for house guests.

Also known as a Marquis au Chocolat, this popular French dessert is like eating a truffle in the form of a brick. I first made this recipe as a finale to a cheese fondue party, when I wanted a simple yet rich chocolate dessert with a French twist. I scoured my cookbooks and found inspiration in a recipe for Marquis au Chocolat by Thomas Keller in the Bouchon Cookbook. I  paired the chocolate with orange which proved to be a match made in heaven. Slivers of dark chocolate nestled in a pool of cool orange-infused crème anglaise, studded with Gran Marnier macerated fruit. Not only did the orange add a bejeweled touch, its citrus notes brightened the chocolate, elevating this classic to celebratory status, befitting the holiday table.

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Adapted from Thomas Keller’s Bouchon Cookbook

Serves 10 to 12

Chocolate Terrine:
Canola oil
12 ounces (350 g) 70% dark chocolate
1 cup (225 g) unsalted butter
4 large eggs, separated
4 large egg yolks
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup (125 ml) heavy cream
2 teaspoons granulated sugar

1. Lightly oil a 1 1/2 quart terrine mold or loaf pan.  Line the mold with plastic wrap.
2. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally.  Remove from the heat and cool slightly.
Add 8 egg yolks to the cooled chocolate mixture, stirring to combine.  Sift together the confectioners’ sugar and cocoa and stir into the chocolate mixture.
3. Beat cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.  Transfer to another bowl and refrigerate until use.
4. Clean the mixing bowl and then beat the egg whites with the 2 teaspoons sugar until soft peaks form. Fold egg whites into chocolate mixture, then fold in the whipped cream.
Pour into the terrine mold and cover with plastic wrap.  Refrigerate for at least 12 hours.  (Terrine may be prepared up to 2 days in advance.)

Orange Crème Anglaise:
Makes about 2 cups

1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
6 tablespoons granulated sugar, divided
1/2 vanilla bean, split, seeds scraped
2 teaspoons finely grated untreated orange zest
5 large egg yolks

1. Combine the cream, milk, 4 tablespoons sugar, vanilla bean and seeds, and the orange zest in a medium saucepan over medium heat.  Bring to a simmer, stirring constantly, then remove the pan from heat. Cover and let stand 30 minutes to let the flavors infuse.
2. Whisk egg yolks with the remaining 2 tablespoons sugar in a medium bowl until thick and light in color.  Whisking constantly, pour one-third of the cream mixture into the egg mixture. Pour the egg mixture back into the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes.  (To check if done, run a finger down the back of the wooden spoon.  The line should remain clearly intact without the custard running.)
3. Strain the custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice water.  Cool the custard, stirring occasionally.  When completely cool, pour into a container.  Place plastic wrap over the surface of custard.  Cover the container and refrigerate until use.  (The custard may be prepared up to 2 days in advance.)

Gran Marnier Oranges:
2 navel oranges
2 to 3 tablespoons orange flavored liqueur, such as Gran Marnier or Cointreau
1 teaspoon sugar

Cut away the peel and pith of the oranges with a knife. Slice the oranges crosswise, about 1/4-inch thick. Cut out the orange segments and place in a bowl. Add the  Gran Marnier and sugar and stir to combine.  Let stand at least 2 hours and up to 1 day. (Cover and refrigerate until use.)

To serve:
Remove the terrine from mold.  Run a knife under hot water and wipe dry.  Slice the terrine in 1/4-inch slices.  Arrange 1 to 2 slices on a plate.  Drizzle the Orange Crème Anglaise around the terrine.  Serve garnished with Gran Marnier Oranges.

cake, Christmas, Denmark, Desserts, holiday, Vegetarian, Winter

Aebleskivers

by Lynda Balslev7 Comments on Aebleskivers
Aebleskivers

aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes 20.

1  1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated

Unsalted butter
Raspberry or strawberry preserves
Powder sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff.  Fold into batter.  Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat.  Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3-4 minutes.  Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves  – and a glass of steaming gløgg.

Note:
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.

Appetizers, Christmas, Denmark, entertaining, Fish and Shellfish, holiday, Parties

Holiday Entertaining: Salmon Gravlax

by Lynda Balslev16 Comments on Holiday Entertaining: Salmon Gravlax
Holiday Entertaining: Salmon Gravlax

You say Christmas, and I say Gravlax. The holiday season is not complete without executing a recipe for home-cured salmon gravlax. Don’t be daunted. This is an entertainer’s dream. The salmon is easily prepared in advance and stowed in the refrigerator to cure for 2 days. All you need to do is unwrap and remove the spice cure, slice and serve. The results are the essence of Nordic cuisine: minimal and elegant. Fennel, dill and pepper fleck the meltingly soft salmon which tastes of the sea. How can you argue with that?

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole.  During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays it’s not necessary to bury salmon in sand, but, rather in salt and sugar and banish it to the refrigerator.  The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Salmon Gravlax

Serves a party.

Salt and sugar are necessary ingredients for curing, while fresh or dried herbs, peppercorns, citrus or spirits are frequently added to the brine for additional flavor. This recipe adds dill, fennel, peppercorns and akavit for flavor and spice. Choose a fish which is very fresh with a firm consistency. I use an Atlantic fish, such as Loch Duart Salmon.

One side of salmon, about 3 pounds (1.5 kg) with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon fennel seeds
10 ounces (350 g) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs, chopped
1 cup fennel fronds, finely chopped
1/4 cup Akavit or vodka

Lightly toast the peppercorns and fennel seeds in a dry skillet over medium-high heat until aromatic, about 1 minute. Transfer to a mortar and finely ground to a powder. Transfer to a bowl and mix in the salt and sugars. Rub the fish all over with the spices mix.

Line a long baking pan or dish with plastic wrap.  Place half of the dill sprigs and half of the fennel fronds over the plastic wrap.  Arrange the salmon, skin-side down on the herbs.  Sprinkle the Akavit over the salmon. Top with the remaining dill and fennel. Cover with additional plastic wrap, sealing the fish.  Place a heavy pan or tray on the fish. Weigh down the pan with cans or bottles.  Refrigerate for 2 to 3 days.

To serve, remove the fish from refrigerator. Remove the plastic wrap. Pour off the collected juices and wipe off excess brine and dill.  Slice diagonally from one corner of the salmon towards the center of the fillet.

Fold a slice of gravlax on toasted brioche bread or white bread.  Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard on the fish.  Garnish with a dill sprig.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk the mustard and vinegar together in a small bowl.  Slowly whisk in the oil to emulsify.  Stir in the dill, pepper and salt.

Christmas, Cookies, Desserts, holiday

Russian Teacake Cookies

by Lynda Balslev11 Comments on Russian Teacake Cookies
Russian Teacake Cookies


Russian Teacake Cookies

Is it December yet?

Thanksgiving is over, and for the last 5 days of November, all I have thought about is Christmas. December is here at last, and it’s time to unabashedly release all that penned up yuletide energy. Parties are being planned, recipes are flying about, pumpkins are switching out with holly, and any lingering scents of spice are preparing to mingle with our next aromatic houseguest, the Christmas tree.

I love this window of time when we anticipate and prepare, while we have a moment to appreciate the singular pleasures of the season – a walk in the woods, a cup of gløgg, crafting a wreath. I remain mindful of this enjoyment, because I know that all too soon holiday pandemonium will break loose.  Steady preparations will accelerate into a flurry of activity, a whirlwind of guests and a smorgasbord of food.  Now, I bask in the expanse of time. And I bake cookies.

Russian Teacake Cookies (also known as Sandies and Mexican Wedding Cookies) are a favorite holiday cookie in our home. If we are baking them, it means that Christmas is just around the corner. They are uncomplicated and appealing to kids of all ages, including us. The batter is egg free, encouraging lots of tasting, and the final touch requires a good roll in powder sugar, resulting in a snowy round cookie that resembles a snowman’s mid-section. And, of course, they are finger-licking good. We bake a batch of these each week leading up to the holiday, in part because they are so easy to make, but mostly because they never last long in our home.

Russian Teacake Cookies a.k.a. Sandies
adapted from Betty Crocker’s Cooky Book

Makes about 36.

1 cup unsalted butter, room temperature
1/2 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped toasted almonds
Additional confectioner’s sugar for rolling

Mix butter and sugar in bowl of electric mixer until lightened in color and fluffy, 3 minutes.  Mix in vanilla. Stir flour and salt together in a medium bowl.  Add flour to butter and mix to combine.  Stir in nuts.  Chill dough at least 1 hour.
Preheat oven to 400 F. (200 C.) Roll dough in 1 inch balls.  Place on parchment lined baking sheets.  Bake until firm, but not brown, 10-12 minutes.  Remove from oven and cool slightly.  Roll in additional confectioner’s sugar.  Place on tray and cool completely. Roll in sugar again.

Desserts, entertaining, Fruit, holiday, Summer

Red White and Blueberries: Strawberry and Blueberry Shortcakes

by Lynda Balslev
Red White and Blueberries: Strawberry and Blueberry Shortcakes


Shortcake 2

A celebration of summer and independence are two good reasons to throw a party, and the fourth of July is perfectly timed to take advantage of the season’s fresh berries. Fireworks and barbecues are de rigueur as skies and grills light up across America. With a nod to the colors of the American flag, this traditional dessert is fresh and festive, making use of an abundance of summer berries while stirring up nostalgic memories of easy summer living.

Strawberry and Blueberry Shortcakes

Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 pound strawberries, hulled and halved
12 ounces blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F.  Sift the flour, 4 tablespoons sugar, baking powder, baking soda and salt together in a large bowl. Mix in the butter with fingertips until dough resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet.  Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
Beat cream in a bowl of electric mixer until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat.

To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over; top with whipped cream. Arrange biscuit top over cream.

Appetizers, Curing, Denmark, Fish and Shellfish, holiday

Gravlax and Christmas

by Lynda Balslev4 Comments on Gravlax and Christmas

Gravlaks

The Danish Christmas season would not be complete without many Christmas Lunches. Christmas Lunch is the ubiquitous term for a multi-coursed feast punctuated by multiple toasts with schnaps, beer and wine.  The season for these festive lunches spans the weeks of advent to several days following Christmas day.  “Lunch” is actually a misnomer, since these smorgasbords can take place either during the day or evening.

A traditional Danish Christmas Lunch begins with a fish course, followed by meat, cheese and dessert. To me, the fish course sums up the beauty of nordic cuisine: Fresh, minimalist and refined. Herring, fjord shrimp and salmon are served open-faced on various breads (smørrebrød) with garnishes. There are many herring preparations: marinated with dill, folded in curried cream, spiced with wine and cloves. Every family has their own recipe which they think is best.  Fjord shrimp are another Nordic delicacy: tiny shrimp the size of a fingernail, painstakingly peeled and artfully arranged in a towering piles on soft white french bread, and crowned with a dollop of creme fraiche and a squeeze of lemon.

My favorite fish is gravlax. It’s preparation and presentation are the essence of Nordic cuisine in simplicity and taste.Salmon is cured over days until it is meltingly soft with a clean taste of the sea. It’s edges are flecked with pepper and dill and tinged with salt, adding a restrained flavor that doesn’t overpower the fish.

Gravlax Platter

Every Christmas I make my own Gravlax which we enjoy on Christmas day or New Years Eve.  It’s very easy to prepare.  Pay attention to the quality of the fish:  It must be very fresh with a good consistency, not too mushy and preferably an Atlantic fish, such as Loch Duart Salmon.   To serve, fold a slice of Gravlax on toasted brioche bread.  Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard  on the fish.  Garnish with a dill sprigs.

Gravlax

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole.  During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays (unelss you wish to connect with your inner-viking) it’s not necessary to bury salmon in sand, but, rather in salt and sugar and let it sit in the refrigerator.  The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Serves a party

One side of salmon, about 3 lbs. (1.5 kg.), with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
10 oz. (350 g.) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs
1/4 cup Akavit or vodka

Finely grind peppercorns with a mortar and pestle.  Mix pepper, salt, and sugars together in a medium bowl.   Rub fish all over with salt mixture.  Line a long baking pan or dish with plastic wrap.  Place half the dill sprigs over plastic wrap.  Arrange salmon, skin-side down on dill.  Sprinkle Akavit over salmon. Top with remaining dill.  Cover with additional plastic wrap, sealing the fish.  Place a heavy pan or tray on fish.  Weigh down pan with cans or bottles.  Refrigerate for 3 days.

To serve, remove fish from refrigerate.  Remove plastic wrap.  Pour off collected juices and wipe off excess brine and dill.  Slice diagonally from one corner of the salmon towards the center of the fillet. Serve with french bread or toasted brioche.  Garnish with fresh dill sprigs and honey dill mustard.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk mustard and vinegar together in a small bowl.  Slowly whisk in oil to emulsify.  Stir in dill, pepper and salt.

Appetizers, entertaining, Fish and Shellfish, holiday, Parties

Easy Holiday Party Food: Smoked Trout Mousse Canapées

by Lynda Balslev5 Comments on Easy Holiday Party Food: Smoked Trout Mousse Canapées
Easy Holiday Party Food: Smoked Trout Mousse Canapées

smoked trout plate tastefood

This is another figurative little black dress in the holiday recipe department. Smoked trout mousse canapées are the perfect addition to your repertoire of go-to recipes for easy entertaining.  They are effortless to make, delcious to eat and elegant to serve.  The results are addictively good:  Salty, smoky trout lightened with cream cheese and brightened with fresh lemon juice. Toasted almonds and fresh dill add final crunchy freshness and tip these hors d’oervres into the sublime category. Just like a little black dress, this recipe is classic, popular and unfailingly dependable during the festive party season.

Smoked Trout Mousse

The ingredients keep well in the refrigerator, so they can be purchased in advance and kept on hand for an upcoming party dish or unexpected holiday visitors.

Makes about 1 1/2 cups

8 ounces (250 g.) smoked trout (or bluefish), skin and any bones removed
4 ounces (125 g. ) cream cheese, room temperature
1 small onion, grated with juices
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
Dash of Tabasco

1/4 cup coarsely chopped toasted almonds
thinly sliced pumpernickel squares or sliced baguette

Garnish:
Dill sprigs
Fresh lemon slices, quartered

Combine all the ingredients except the almonds in bowl of food processor.  Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Transfer to serving bowl.  Sprinkle with toasted almonds.  Serve with thinly sliced pumpernickel squares or sliced baguette.  Garnish with additional almonds, lemon slice and dill sprigs.

cake, Denmark, Desserts, holiday, Winter

Mini-Dried Fruit and Nut Cakes

by Lynda Balslev2 Comments on Mini-Dried Fruit and Nut Cakes
Mini-Dried Fruit and Nut Cakes

Fruit cakes

This weekend we will decorate and light our Christmas tree.  In true Scandinavian fashion, our tree has live candles placed on it.  Traditionally, the candles are first lit on Christmas eve (julaften) when Father Christmas surreptitiously arrives during the evening feast and places gifts under the tree.  We like to buck tradition, however, and light our candles at least once before the eve.  I know, I know, it’s not how-things-are-done, but we just can’t contain ourselves.  The tree is just so beautiful all lit up with glowing candles, and we like to share that experience with our friends.

While we decorate our tree we will prepare gløgg and aebleskivers and some other holiday cakes.  Some friends will come by, and at the end of the afternoon, when dusk sets in, we will light the candles. While we watch the candles burn down, we’ll enjoy a glass of gløgg along with some sweet treats like these little cakes.

These cakes are lighter and fresher than the traditional Christmas fruitcake. They are studded with dried apricots, raisins and cherries which add a natural combination of sweetness and tartness.  I like to make them bite-sized, so there is plenty of room for other treats, and even the wariest fruitcake-eater may be encouraged to have a go at them.

Minifruitcakes
Mini-Dried Fruit and Nut Cakes

You can mix the dried fruit to your taste.  I like the combination of tart apricots with sweet raisins.

Makes approx. 24

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1 cup butter, softened
1 1/4 cup dark brown sugar, packed
1/4 cup dark molasses
1 egg
Grated zest of 2 oranges
1/4 cup brandy or rum
1/2 cup finely chopped walnuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries
1/2 cup dark raisins
1/2 cup yellow raisins

Preheat oven to 325 F. (170 C.)  Line a miniature muffin tin with paper liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, all-spice and ginger in a bowl.  Stir to combine well.
Beat butter and sugar in bowl of electric mixer until light and fluffy, 3 minutes. Add molasses and egg and mix well.  Mix in orange zest. Add flour in thirds, alternating with the brandy.  Stir in nuts and fruit.  Spoon batter into muffin cups.  Bake in oven until cakes spring back to the touch, about 15 minutes. Transfer tin to rack to cool completely.  Remove cakes.
Cakes can be made up to one week in advance.  Cover and refrigerate until use. Serve at room temperature.

Desserts, holiday, Vegetarian

Showcasing Strawberries: Strawberry Napoleon

by Lynda Balslev5 Comments on Showcasing Strawberries: Strawberry Napoleon

Strawberry Napoleon 1

The thing about seasonal food, is you have to eat it while you can.  Again and again.  Those sweet, succulent strawberries?  In a month or two, they will be gone; their star will have waned, and the fresher, more juicy, more yellow nectarines or petite raspberries will take center stage.  Those clean, crisp asparagus spears?  They will be bumped aside by a Provençal-style invasion of summer vegetables whose sauces and salads will pointedly exclude the upright astringent asparagus.  The obscure, frizzy coils of fiddleheads that we’re finally managing to get to know?  Never mind; it’s time to tackle another dark horse of a vegetable, and let the idea of an edible fern fade to a fuzzy dream.

All fruits and vegetables reign supreme at the markets during their seasonal heyday, and while they last, they are the life of the party.  But too much of a good thing can become tiresome – especially after the tenth consecutive serving. This is where our duty as chefs comes in.  It is up to us, like gracious hosts, to showcase our seasonal gifts, highlighting their qualities in appealing and flattering ways, so that they always look and taste good.

This is my somewhat metaphorical attempt to explain yet another recipe featuring strawberries.  In fact, not only does this recipe feature strawberries, it also calls for many similar ingredients in my post Strawberry and Mascarpone Cream Parfaits.  The difference is the addition of phyllo dough, and a little dramatic elevation in the stacked presentation.  The outcome is another entirely different dessert, elegant yet simple, delicious to eat and very pretty to look at.

Strawberry Napoleons
Serves 10-12

1 package frozen phyllo sheets, defrosted overnight in refrigerator
1/4 cup (60 g.) unsalted butter, melted
1/2 cup (115 g.) granulated/caster sugar

8 oz. (250 g.) mascarpone cheese
1 cup (250 ml.) heavy cream
3 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract

1 lb. (500 g.) strawberries, hulled, sliced lengthwise no more than 1/4″ thick, plus 6 large strawberries, stems intact, halved lengthwise.

Additional confectioners sugar for dusting

Prepare Phyllo Squares:
Preheat oven to 350 F. (180 C.)  Line 2 rectangular baking sheets with parchment paper.
Unroll phyllo dough.  Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.)
Lightly brush phyllo sheet with butter.  Sprinkle lightly with granulated sugar.  Place second phyllo sheet on buttered phyllo dough.  Brush with butter and sprinkle with sugar.  Repeat with 2 more sheets.
With a sharp chef’s knife cut stacked phyllo sheets into 12 squares (4 across the sheets’ long side x 3 across the short side).  With a spatula, transfer the squares to prepared baking sheets.  Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks.
Repeat this process 2 more times, so you will have a total of 36 squares. If you are serving 10 there will be a few extra squares which can be used as back up if there is breakage.
(Phyllo squares can be prepared one day in advance.  Store in an airtight container at room temperature.  Separate layers of phyllo dough with parchement paper.)

Prepare filling:
Beat mascarpone cheese, heavy cream, confectioners sugar and vanilla in bowl of electric mixer until stiff peaks form.  (Cream can be prepared up to 6 hours in advance.  Cover and refrigerate until use.)

Assemble Napoleons:
Arrange one phyllo square on plate or platter.  Spread one tablespoon cream over.  Arrange 2-3 strawberry slices in one layer over cream.  Top strawberries with 1-2 teaspoons cream.  Place another phyllo square on top, pressing gently.  Spread one tablespoon cream over.  Arrange 2-3 strawberry slices in one layer over cream.  Top strawberries with 1-2 teaspoons cream.  Place third phyllo square on top, pressing gently.  Place one teaspoon cream in center of phyllo square.  Place one strawberry half, cut-side down, on cream.  Dust lightly with confectioners sugar and serve.