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Ricotta-Strawberry Napoleons
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Celebrate the arrival of strawberry season with this fresh dessert of Ricotta-Strawberry Napoleons. Yield: Serves 5 (serving size: 1 napoleon) Total: 1 Hour Recipe Time Hands On: 30 Minutes Total: 1 Hour Nutritional Information Amount per serving Calories: 240 | |
Fat, 11.8g | |
Saturated fat: 5.7g Monounsaturated fat: 4.3g Polyunsaturated fat: 1.2g Protein: 7.1g Carbohydrate: 27.9g Fiber: 1.8g Cholesterol: 28mg Iron: 0.8mg Sodium: 123mg Calcium: 155mg | |
2 tablespoons | slivered almonds, toasted |
2 tablespoons granulated sugar $ 3 (14 x 9inch) sheets frozen phyllo dough, thawed | |
2 tablespoons | butter, melted |
1 1/2 teaspoons | canola oil |
2 tablespoons | turbinado sugar |
1 cup | part-skim ricotta cheese, (such as Calabro) |
1 1/2 tablespoons | honey |
2 cups chopped strawberries $ 1 tablespoon granulated sugar $ | |
1 1/2 teaspoons | Grand Marnier, (orange-flavored liqueur) |
Preparation
1. Preheat oven to 350°.
2. Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
3. 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.
4. 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.
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