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      Sunday Brunch: Strawberry Ricotta Napoleon

      Strawberry Ricotta Napoleons Serves 6-8 1/4 cup sliced almonds toasted 3 tbsp. sugar {}6 phyllo dough sheets thawed 1/2 cup melted butter 1 cup ricotta 2 tbsp. sugar 2 tbsp. honey 2 tbsp. orange flavored liquor or 1 tbsp. grated orange zest 2 cup washed, hulled and diced strawberries 1/4 cup of toasted sliced almonds. 1.{}{}{}{}{}{} Place the toasted almonds and sugar in a food processor and pulse until fine. 2.{}{}{}{}{}{} Lay one sheet of phyllo dough on a foil lined sheet pan lightly sprayed with veg oil 3.{}{}{}{}{}{} Brush the sheet with butter then sprinkle the ground almond mixture. 4.{}{}{}{}{}{} Repeat this 2 more times on the phyllo dough having 2 sets of buttered almond filled sheets. 5.{}{}{}{}{}{} Let set until the butter sets firm then gently using a knife cut it in half lengthwise then again to make 4 long slices. 6.{}{}{}{}{}{} Now do it across 4 slices so you should have 16 small squares. 7.{}{}{}{}{}{} Place a sprayed sheet foil on top then top this with another sheet pan so it gently presses the phyllo sheets and bake in a 350 oven for 15-18 min. carefully unmold the top pan and these should be 16 nicely browned phyllo squares. 8.{}{}{}{}{}{} Do this twice until all the dough is baked.. 9.{}{}{}{}{}{} For the filling: 1 In a bowl, whisk the ricotta, sugar, honey, orange liquor and gently mix well. When the phyllo dough is cooled, arrange one piece of dough on a plate, top with a little of the berry mixture. Do this twice more ending with a dough top. Garnish with sliced almonds if desired and serve.