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!
jmeleeS Posted: 04/23/12