(2 pies for 6 servings)
For the dough:
For the filling:
For the stuffing: thinly dice the papayas, already drained (you can also grind them with a hand blender). Separately, whip the cold cream to a semi-whipped point and set aside. Beat the cream cheese with powdered sugar, and once reaching an ointment texture, add the papayas and mix well. Mix in the whipped cream and refrigerate until the moment of using.
For the phyllo dough: put a sheet of dough on the countertop and brush with melted butter, cover with a second sheet and brush again. Repeat until stacking 5 doughs. Cut rectangles (you should get 3 or 4, depending on the width of the dough) and put on a silicone baking sheet. Put in the oven, preheated to 400°F, until brown, for about 10 to 15 minutes, take out and allow to cool.
For the assembly, put a rectangle of baked phyllo dough, cover with papaya cream, then a layer of raspberries, then another dough rectangle, cover once again with cream, and finish off with raspberries. You can make two or put more layers on the napoleon. Keep refrigerated until serving.
*You can make them in individual format, cutting smaller rectangles of phyllo dough.
*When it has been refrigerated and set, it is easier to cut for serving.
*You can replace the raspberries with strawberries or blueberries.
