Recipe: Lime and Strawberry Napoleon (using phyllo dough)

I love Napoleons also.

Lime and Strawberry Napoleon
Source: Terry Ann Moore

Pastry:
5 sheets Fillo dough
Butter-flavored PAM (or real butter)
3 tablespoons sugar
3 tablespoons graham cracker crumbs

White Chocolate Lime Mousse:
6 oz good quality white chocolate, melted
8 oz Ricotta Cheese
2 teaspoons grated lime rind
3 tablespoons lime juice
1/2 cup powdered sugar
1 cup heavy cream, whipped

To Serve:
1 pint strawberries, washed, hulled & sliced (save a few whole ones for garnish)
Mint leaves
Lime slices or zest

Preheat oven to 400 degrees. Place a sheet of Fillo on a parchment lined cookie sheet. Lightly spray with PAM (if using butter, spread it with a baking brush).

Mix sugar and graham cracker crumbs. Sprinkle 1 teaspoon over the sheet of Fillo. Repeat, until all sheets are used up. Sprinkle top sheet with remaining sugar/graham mixture. Using a sharp knife, cut lengthwise into three equal strips.

Place a second cookie sheet on top and bake until golden - 12 to 15 minutes. Remove cookie sheet and let cool.

For mousse:
Beat the white chocolate and MAGGIO Ricotta until smooth. Add the lime peel, juice and powdered sugar and beat until blended. Fold in the whipped cream.

Place 1 pastry strip on a platter. Spread half the lime mousse down the strip, top with half the sliced strawberries. Add second strip of pastry and repeat. Top with remaining pastry. Garnish the platter with whole strawberries, mint leaves and lime slices or long strands of lime zest. Cut crosswise with serrated knife into size slices. Serve six.