raspberry napoleons
4 sheets phyllo dough 1/2 cup clarified butter, melted 1 teaspoon cinnamon combined with 1 cup granulated sugar 1/4 cup ground almonds 4 cups fresh raspberries
Ingredients
- 4sheets phyllo dough
- 1/2cupclarified butter, melted
- 1teaspooncinnamon combined with
- 1cupgranulated sugar
- 1/4cupground almonds
- 4cupfresh raspberries
- 1cupwhipped cream
Directions
- 1
Raspberry Napoleons 4 sheets phyllo dough 1/2 cup clarified butter, melted 1 teaspoon cinnamon combined with 1 cup granulated sugar 1/4 cup
- 2
Place one sheet of phyllo dough on a large flat work surface and brush lightly with clarified butter
- 3
Sprinkle evenly with three or four tablespoons of cinnamon sugar and one tablespoon of ground almonds
- 4
Repeat with three more sheets of phyllo dough ending with just butter on the top layer
- 5
Cut into three to four inch rounds (or any shape you choose) using a cookie cutter
- 6
Transfer the phyllo dough to a parchment lined cookie pan and bake until lightly browned, about two to three minutes (to keep the phyllo dou
- 7
Assemble the pastries by placing one circle of phyllo on a serving plate
- 8
Cover with raspberries and top with a dollop of whipped cream