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Ricotta-Strawberry Napoleons

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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

  1. Preheat oven to 350° F / 176° C.
  2. Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
  3. Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying).
  4. 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.
  5. Separate phyllo pieces on baking sheet. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet.
  6. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
  7. Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes.
  8. 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.
  9. Repeat layers once; top each with 1 phyllo piece.

Find it online: https://recipes.jordanprins.com/ricotta-strawberry-napoleons/