Ricotta-Strawberry Napoleons

Ingredients

• 2 tablespoons butter melted
• 1.5 teaspoons canola oil 
• 1.5 teaspoons grand marnier orange-flavored ( liqueur)
• 1 tablespoon granulated sugar 
• 2 tablespoons granulated sugar 
• 1.5 tablespoons honey 
• 1 cup part-skim ricotta (such as Calabro)
• 14 sheets dough frozen thawed (14 x 9–inch)
• 2 tablespoons slivered almonds toasted
• 2 cups strawberries chopped
• 2 tablespoons sugar 

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• knife
• wire rack
• pizza cutter

Directions

1. Preheat oven to 35
2. Place almonds in a mini chopper; process until finely ground.
3. Add granulated sugar; pulse to combine.
4. Line a baking sheet with parchment paper.
5. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying).
6. Combine butter and oil; brush lightly over phyllo.
7. 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.
8. Bake at 350 for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
9. Combine ricotta and honey.
10. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes.
11. 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.