Strawberry Napoleons

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.