- Total Time
The unfilled baked phyllo triangles can be stored in an airtight container at room temperature up to 1 day.
frozen fillo dough4 sheet(s), (12 x 17-inch) thawed
unsalted butter8 tsp, melted
fat free whipped topping1 ½ cup(s)
strawberries24 medium, hulled and sliced
almonds⅓ cup(s), sliced
- Preheat the oven to 375°F. Lightly spray 2 baking sheets with nonstick spray.
- 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.
- 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.
- 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.