Ricotta-Strawberry Napoleons
Ingredients
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- 2 tbsp slivered almonds, toasted
- 2 tbsp granulated sugar
- 3 (14 x 9 & 150 inch) sheets frozen phyllo dough, thawed
- 2 tbsp butter, melted
- 1 1/2 tsp canola oil
- 2 tbsp turbinado sugar
- 1 cup part-skim ricotta cheese (such as Calabro)
- 1 1/2 tbsp honey
- 2 cups chopped strawberries
- 1 tbsp granulated sugar
- 1 1/2 tsp Grand Marnier (orange-flavored liqueur)
Instructions
- Preheat oven to 350° F / 176° C.
- Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
- Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying).
- Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 1 phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a sharp knife or pizza cutter, cut phyllo into 15 (3 x 2 3/4-inch) pieces.
- Separate phyllo pieces on baking sheet. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet.
- Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
- Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes.
- Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and about 2 tablespoons strawberry mixture.
- Repeat layers once; top each with 1 phyllo piece.