This sure-to-delight dessert features fresh strawberries and whipped cream between layers of light and flaky Phyllo.
- 1 quart fresh strawberries, thinly sliced
- 1/4 cup sugar
- 1 tablespoon Grand Marnier
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, melted
- 20 sheets Athens Phyllo Dough (9”x14”), thawed
- Powdered sugar, for garnish
- Sliced almonds, for garnish
In a medium bowl, toss together strawberries, sugar and Grand Marnier. Chill for 1 hour.
In a small saucepan, melt butter over medium heat. Layer 5 Phyllo sheets, brushing each with melted butter. Cut Phyllo widthwise into 4 equal strips and then cut 8 triangles, 2 per strip. There will be some extra Phyllo pieces on the edges. Repeat process 3 times for a total of 32 triangles of layered Phyllo.
Place Phyllo triangles on greased baking sheet and cover with parchment paper. Place another baking sheet on top. This will prevent the Phyllo from curling up. Bake in preheated 3501/4F oven for 5 – 7 minutes or until golden brown. Cool.
In a chilled bowl, combine the heavy cream, powdered sugar and vanilla. Whip to twice the volume.
Assemble Napoleon with 4 Phyllo triangles. Spoon 2 tablespoons strawberry mixture on first Phyllo triangle and top with 2 tablespoons whipped cream. Repeat layering with 3 remaining Phyllo triangles and filling. Dust Napoleon with powdered sugar and sprinkle top with sliced almonds. Repeat process to make 8 Napoleons. Garnish plate with remaining whipped cream. Serve cool or chilled.