Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 2

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

Ann Taylor Pittman
Recipe by Cooking Light May 2012

Gallery

Romulo Yanes; Styling: Helen Crowther

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 5 (serving size: 1 napoleon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.

  • 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.

  • 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.

Nutrition Facts

240 calories; fat 11.8g; saturated fat 5.7g; mono fat 4.3g; poly fat 1.2g; protein 7.1g; carbohydrates 27.9g; fiber 1.8g; cholesterol 28mg; iron 0.8mg; sodium 123mg; calcium 155mg.
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