Ricotta-strawberry Napoleons

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons slivered almonds, toasted
• 2 tablespoons granulated sugar
• 3 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)

Recipe

• 1 1. preheat oven to 350°.
• 2 2. place almonds in a mini chopper; process until finely ground. add granulated sugar; pulse to combine.
• 3 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 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.