Port-Fig Napoleons with Walnut Oil and Honey Cream

Port-Fig Napoleons with Walnut Oil and Honey Cream
17 Ingredients
  • Phyllo:
  • Cooking spray
  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1 tablespoon walnut oil, divided
  • 2 tablespoons powdered sugar, divided
  • Figs:
  • 1/2 cup port or other sweet red wine
  • 18 dried figs, stems removed, thinly sliced
  • 1 (2-inch) cinnamon stick
  • 1 tablespoon walnut oil
  • Dash of salt
  • Cream:
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • Remaining ingredient:
  • 1 tablespoon powdered sugar
Nutrition
346
17% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

23% 15

Saturated

23% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 4

Carbs

16% 49

Carbs (net)

- 44

Fiber

20% 5

Sugars

- 33

Sugars, added

- 7

Protein

7% 4

Cholesterol

7% 21

Sodium

8% 191

Calcium

8% 81

Magnesium

8% 34

Potassium

9% 437

Iron

8% 1

Zinc

4% 0

Phosphorus

9% 62

Vitamin A

9% 81

Vitamin C

6% 6

Thiamin (B1)

17% 0

Riboflavin (B2)

13% 0

Niacin (B3)

9% 1

Vitamin B6

15% 0

Folate equivalent (total)

10% 39

Folate (food)

- 17

Folic acid

- 13

Vitamin B12

2% 0

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

8% 9

Sugar alcohols

- 0

Water

- 160
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