Ricotta-Strawberry Napoleons

Ricotta-Strawberry Napoleons Recipe
Photo: Romulo Yanes; Styling: Helen Crowther
Celebrate the arrival of strawberry season with this fresh dessert of Ricotta-Strawberry Napoleons.


Serves 5 (serving size: 1 napoleon)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hours

Nutritional Information

Calories 240
Fat 11.8 g
Satfat 5.7 g
Monofat 4.3 g
Polyfat 1.2 g
Protein 7.1 g
Carbohydrate 27.9 g
Fiber 1.8 g
Cholesterol 28 mg
Iron 0.8 mg
Sodium 123 mg
Calcium 155 mg


2 tablespoons slivered almonds, toasted
2 tablespoons granulated sugar
3 (14 x 9–inch) 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)


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.

Ann Taylor Pittman,

Cooking Light

May 2012
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