I make a lot of birthday cakes throughout the year, so what kind of cake to I like for my birthday? Not a cake at all really - this year I celebrated my birthday with strawberry napoleons.
The inspiration for this delicious recipe came from a Cooking Light recipe. When I saw the picture of the Napoleons in the magazine, I knew I had to make them.
Strawberry Napoleons
2 Tablespoons almonds
2 Tablespoons sugar
1 sheet frozen phyllo dough, thawed
2 Tablespoons butter, melted
1 1/2 teaspoons canola oil
2 Tablespoons raw sugar
1 cup part skim ricotta
1 1/2 Tablespoons honey
2 cup sliced strawberries
1 Tablespoon sugar
4 Tablespoons whipped cream
fresh mint
Place almonds in a food processor with sugar and pulse until finely ground.
Unwrap phyllo and lay flat on counter.
Line a baking sheet with a silicone mat and place 1 sheet of phyllo on top. Combine butter and oil and brush over phyllo. Sprinkle with 2 Tablespoons almond mixture.
Top with another phyllo sheet and repeat brushing and sprinkling about 8 more times. Brush top phyllo with butter mixture and sprinkle with raw sugar.
Cut phyllo into 18 pieces and separate slightly on baking sheet.
Bake 20 minutes at 350. Cool on wire rack.
Combine ricotta and honey.
Combine berries with 1 T. sugar.
Chop some fresh mint.
Place 1 piece of phyllo on plate,
top with ricotta mixture and strawberries.
Repeat. Top the dessert with a Tablespoon of whipped cream. Garnish with a sprig of fresh mint and a sliced strawberry.
The only problem with this beautiful birthday dessert? It was really hard to put a candle in it. After some creative tilting, we managed to get the candles to stick in the whipped cream just long enough to sing. It was a fabulous birthday treat.
I had a wonderful birthday with my wonderful family.
Ciao!
Strawberry Napoleons
2 Tablespoons almonds
2 Tablespoons sugar
1 sheet frozen phyllo dough, thawed
2 Tablespoons butter, melted
1 1/2 teaspoons canola oil
2 Tablespoons raw sugar
1 cup part skim ricotta
1 1/2 Tablespoons honey
2 cup sliced strawberries
1 Tablespoon sugar
4 Tablespoons whipped cream
fresh mint
Place almonds in a food processor with sugar and pulse until finely ground. Line a baking sheet with a silicone mat and place 1 sheet of phyllo on top. Combine butter and oil and brush over phyllo. Sprinkle with 2 Tablespoons almond mixture. Top with another phyllo sheet and repeat brushing and sprinkling about 8 more times. Brush top phyllo with butter mixture and sprinkle with raw sugar. Cut phyllo into 18 pieces and separate slightly on baking sheet. Bake 20 minutes at 350. Cool on wire rack. Combine ricotta and honey. Combine berries with 1 T. sugar and some fresh mint. Place 1 piece of phyllo on plate, top with ricotta mixture and strawberries. Repeat. Top the dessert with a Tablespoon of whipped cream. Garnish with a fresh sprig of mint and a sliced strawberry.
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