Strawberry Napoleons
Recipe: #19407
May 31, 2015
Categories: Desserts, Strawberry, Christmas, Fathers Day Mothers Day, Oven Bake, Vegetarian, more
"Recipe source: Cooking Light"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (165.2 g)
- Calories 350.5
- Total Fat - 15.5 g
- Saturated Fat - 7.6 g
- Cholesterol - 26.4 mg
- Sodium - 247.7 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 2.8 g
- Sugars - 33.5 g
- Protein - 8.8 g
- Calcium - 231.4 mg
- Iron - 0.8 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a mini chopper or food processor process almonds until finely ground. Add the sugar; pulse to combine.
Step 3
Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil and brush over the phyllo and sprinkle with 1 1/2 tablespoons almond mixture. Top with another phyllo sheet; brush with butter mixture and top with remaining almond mixture.Top with last phyllo sheet and brush with butter mixture and sprinkle with the turbinado sugar. With a sharp knife cut into 15 (3 x 2 1/4 inch) pieces. Separate the pices on the baking sheet. Cover with another sheet of parchment paper. Top with another rbaking sheet. Bake for 10 minutes or until golden brown. Cool phuyllo on a wire rack.
Step 4
Combine the ricotta and honey in a bowl.
Step 5
In another bowl combine the berries, 1 tablespoon sugar and liquer and let stand for 10 minutes.
Step 6
Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and 2 tablespoons strawberry mixture. Repeat layers once; top each with 1 phyllo piece.
Tips
No special items needed.
0 Reviews
You'll Also Love
