Mandarin Orange Napoleons

• 1/2 teaspoon Chinese five-spice powder
• 1/4 cup granulated sugar
• 4 (17- by 12-inch) phyllo sheets, thawed
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 2 (11-ounce) cans mandarin oranges in light syrup, drained and syrup reserved
• Confectioners sugar for dusting

1. Put oven rack in middle position and preheat oven to 375u0b0F.
2. Whisk together five-spice powder and 2 tablespoons granulated sugar in a small bowl.
3. 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.)
4. 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.
5. 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.
6. 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.

granulated sugar, phyllo sheets, unsalted butter, cream cheese, lemon juice, vanilla, mandarin oranges, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/mandarin-orange-napoleons-231391 (may not work)