Strawberry Napoleons

Strawberry Napoleons

2 tablespoons slivered almonds, toasted

2 tablespoons granulated sugar

3 sheets frozen phyllo dough, thawed

2 tablespoons butter, melted

1 1/2 teaspoons canola oil

2 tablespoons turbinado (sugar in the raw) sugar

1 cup soft goat cheese

1 1/2 tablespoons honey

2 cups chopped strawberries

1 tablespoon granulated sugar

1 1/2 teaspoons Grand Marnier or Triple Sec (orange-flavored liqueur) (or frozen orange juice)

6 fresh basil leaves

DIRECTIONS

Preheat oven to 350°. Place almonds in a mini chopper or food processor; 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/sugar mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 3rd phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a pizza cutter, cut phyllo into 15 even sized pieces. 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 goat cheese 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, sprinkle with fresh basil and put 2 tablespoons strawberry mixture atop the goat cheese mixture. Repeat layers once; top each with 1 phyllo piece.