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
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.