Sautéed Grape Napoleons With Port Reduction

• 9 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray
• 2 tablespoons plus 2 teaspoons powdered sugar, divided
• 3/4 cup tawny port
• 1 tablespoon honey
• 1/4 teaspoon salt, divided
• 2 teaspoons butter
• 2 cups seedless green grapes
• 1 cup seedless red grapes
• 2 teaspoons granulated sugar
• 2 teaspoons fresh lemon juice
• 1 ounce goat cheese, softened
• 1 (3-ounce) package 1/3-less-fat cream cheese, softened
• 2 tablespoons chopped walnuts, toasted

1. Preheat oven to 350u0b0.
2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14-inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2-inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.
3. Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350u0b0 for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.
4. Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.
5. Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.
6. Combine cheeses in a small bowl, stirring well.
7. Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

phyllo dough, cooking spray, powdered sugar, tawny port, honey, salt, butter, green grapes, red grapes, sugar, lemon juice, goat cheese, cream cheese, walnuts

Taken from www.myrecipes.com/recipe/sauted-grape-napoleons-with-port-reduction (may not work)