Ricotta-Strawberry Napoleons

"From Cooking Light"
 
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Ready In:
30mins
Ingredients:
11
Yields:
1 Napoleon
Serves:
5
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ingredients

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directions

  • 1. Preheat oven to 350°.
  • 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). 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.
  • 4. 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.

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RECIPE SUBMITTED BY

<p>I'm a single mom of 2 great kids. I go to college full time, work as a writing tutor and also work at the county collector's office.</p>
 
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