Here at Off White Living we anticipate your needs before you do. See, we knew that if you read the previous post you’d be asking for the Napoleon recipe, so here it is!
16 sheets of whole wheat (or regular) phyllo dough – PS: Whole wheat is hard to find, we have it at the Davis Coop!
8 oz whipping cream
8 oz ricotta cheese (or marscopone)
1 tsp lemon rind, grated
juice of 1/2 lemon
1.5 cup chopped strawberries
1 cup blueberries, chopped or whole
1/2 cup of a fine texture unrefined sugar (use a dry sugar)
1/2 cup butter, melted
Lay out 8 layers of phyllo dough on the counter or cutting board. Place them on a cookie sheet 2 at a time and baste them with butter and sprinkle with a bit of sugar. Layer the next 2 on top of it in the same way until you have 8. Cut them into 10 squares and gently separate. Bake for about 7 minutes at 350, but DON’T BURN!!
Repeat this process with the second set of 8 layers, so that in the end you have a set of ‘tops’ and a set of ‘bottoms’, each 8 layers thick. Set aside to cool.
Whip the whipping cream until stiff with the lemon juice, 1/2 of the remaining sugar and the lemon rind. Fold in the ricotta and remaining sugar. Mix on low until blended. Cool for 1 hour minimum.
In the meantime chop the berries but keep strawberries and blueberries separate.
To assemble: Lay out the 10 bottoms. Add 1 tbsp whip cream mix and spread. Sprinkle with a spoon of berries. Add a bit more whip cream mix and add a ‘top’. Add 1 tbsp of whip cream mix to the top and sprinkle with a mix of strawberries and blueberries. Serve immediately.
Option: make a balsamic reduction to sprinkle on top. Do this by boiling 1/2 cup blueberry balsamic vinegar for about 3 minutes. Reduce to a simmer and add 1/8 cup of sugar. Slowly simmer for about 20 minutes until syrupy. Chill for 1 hour before drizzling.