Strawberry-Almond Napoleons

Total Time
35 min
25 min
10 min
The unfilled baked phyllo triangles can be stored in an airtight container at room temperature up to 1 day.


frozen fillo dough

4 sheet(s), (12 x 17-inch) thawed

unsalted butter

8 tsp, melted


16 tsp

fat free whipped topping

1½ cup(s)


24 medium, hulled and sliced


cup(s), sliced, sliced


  1. Preheat the oven to 375°F. Lightly spray 2 baking sheets with nonstick spray.
  2. Place 1 phyllo sheet on a work surface. Brush with 2 teaspoons of the butter and sprinkle with about 4 teaspoons sugar. Keep the remaining phyllo covered with a damp paper towel and plastic wrap to keep it from drying out. Repeat the layering 3 more times with the remaining phyllo, butter, and sugar. Trim the phyllo stack to make a 12 x 16-inch rectangle. Cut lengwise into 3 strips, then cut crosswire to make twelve 4-inch squares. Cut each square in half on the diagonal to make 24 triangles in all.
  3. Place the phyllo triangles on the baking sheets in a single layer. Bake until golden brown, about 10 minutes. Let cool completely on the baking sheets on racks.
  4. Top each of 8 phyllo triangles with 1 tablespoon whipped topping, 1 sliced strawberry, and a few sliced almonds. Top each with another triangle so the points are slightly offset from the first triangle. Top each with 1 tablespoon whipped topping, 1 strawberry, and a few sliced almonds. Repeat to make 1 more layer. Place a napoleon on each of 8 plates. Serve at once. 1 napoleon per serving.

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