I couldn't wait to make this recipe and since I had some wonderful strawberries, fresh honey from the market and leftover ricotta in the fridge, I was definitely ready to make this dessert asap! Minus the pain of working with the phillo dough, this recipe was fabulous!!!! So nice and light, with the strawberries really showcased as the star of this recipe. I did make one slight change to ingredients - I had chambord on hand in lieu of gran marnier and I added a touch of lemon juice to the macerated berry mixture. Otherwise, I made as written and thought it was excellent. I know the recipe says this is a 60 minute timeline, but I had it done in ~30 minutes. Tip: my phillo dough was not getting crisp or browned between the two baking sheets, so after the 10 minutes cook time, I removed the top baking sheet and baked the dough for another 2-3 minutes. That worked out perfectly for nice and browned / crisp dough squares. I will absolutely be making this again - ENJOY!
Photo: Romulo Yanes; Styling: Helen Crowther
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Total: 1 Hour
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
- 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)
- 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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