Ricotta-Strawberry Napoleons

Photo: Romulo Yanes; Styling: Helen Crowther

Celebrate the arrival of strawberry season with this fresh dessert of Ricotta-Strawberry Napoleons.

Yield: Serves 5 (serving size: 1 napoleon)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 11.8g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.1g
  • Carbohydrate: 27.9g
  • Fiber: 1.8g
  • Cholesterol: 28mg
  • Iron: 0.8mg
  • Sodium: 123mg
  • Calcium: 155mg

Ingredients

  • 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)

Preparation

  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.
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