Ricotta-Strawberry Napoleons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Celebrate the arrival of strawberry season with this fresh dessert of Ricotta-Strawberry Napoleons. Ingredients:
2 tablespoons slivered almonds, toasted |
2 tablespoons granulated sugar |
3 (14 x 9inch) sheets frozen phyllo dough, thawed |
2 tablespoons butter, melted |
1 1/2 teaspoons canola oil |
2 tablespoons turbinado sugar |
1 cup part-skim ricotta cheese (such as calabro) |
1 1/2 tablespoons honey |
2 cups chopped strawberries |
1 tablespoon granulated sugar |
1 1/2 teaspoons grand marnier (orange-flavored liqueur) |
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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