Raspberry and Dulce de leche Napoleon

• 6 sheets frozen phyllo dough (14x9 inch), thawed
• 6 Tbsp. melted butter
• 2 Tbsp. C&H or Domino Granulated Sugar
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup raspberry jam
• 1 cup dulce de leche (sweetened milk caramel)
• 6 Tbsp. fresh orange juice
• 12 oz. raspberries

1. Heat oven to 375F.
2. On a baking tray place 1 sheet phyllo dough.
3. Brush with butter and sprinkle with 1 teaspoon sugar.
4. Cover with another sheet of phyllo and repeat the process again.
5. Repeat with a third sheet of phyllo, you will have 3 sheets of phyllo buttered and sprinkled with sugar.
6. Using a pizza cutter, cut the dough into 3 equal sections and then each of them in half, getting 6 equal rectangles.
7. Cut each diagonally to obtain 12 triangles.
8. Place on a baking sheet covered with parchment paper.
9. Cook for 5 minutes until golden and crispy.
10. Allow to cool.
11. Repeat same process for the other 3 sheets of phyllo.
12. In a medium bowl mix the Neufchatel cheese with the jam.
13. In another medium bowl mix the dulce de leche with orange juice.
14. To serve: Place a triangle of phyllo on each plate .
15. Top each with a tablespoon of Dulce de leche mixture, cover with another triangle, place 1 tablespoon with the raspberry mixture and 4-5 raspberries.
16. Cover with another triangle of phyllo.

phyllo, butter, sugar, cheese, raspberry jam, milk, orange juice, raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-dulce-de-leche-napoleon-177976.aspx (may not work)