Mandarin Orange Napoleons

Ingredients

• Phyllo dough

  4 sheet dough or 76g

• Powdered sugars

  1 tbsp unsifted or 8g

• Vanilla extract

  ½ tsp or 2g

• Butter

  Unsalted

  3 tbsp or 43g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Cream cheese

  8 oz or 227g

• Tangerines

  (mandarin oranges), canned, light syrup pack

  2 ⅓ cup or 587g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

Directions

1. Set out cream cheese and let soften. Melt butter. Drain oranges, reserving syrup.
2. Put oven rack in middle position and preheat oven to 375F.
3. Whisk together five-spice powder and 2 tablespoons granulated sugar in a small bowl.
4. Cover phyllo with overlapping sheets of plastic wrap and a dampened kitchen towel. Arrange 1 phyllo sheet on a large baking sheet, then brush with some butter and sprinkle with one third of spiced sugar. Make 2 more layers in same manner. Top with remaining phyllo sheet and brush with remaining butter. (For a corrugated look, invert a large rectangular cooling rack and place it on top of phyllo.)
5. Bake until golden, 12 to 15 minutes. Carefully remove cooling rack (if using) and transfer phyllo (in 1 piece) with 2 metal spatulas to another rack to cool.
6. While phyllo cools, blend together cream cheese, lemon juice, vanilla, 2 tablespoons reserved orange syrup (discard remainder), and remaining 2 tablespoons granulated sugar in a food processor until smooth. Transfer to a bowl and fold in oranges.
7. Break phyllo with your hands or cut with a serrated knife into 12 pieces. Arrange 1 piece of phyllo on a plate and top with a dollop of orange cream. Repeat layering and top with another piece of phyllo. Make 3 more napoleons in same manner. Dust with confectioners sugar.