1

Preheat oven to 375°F. Lightly spray 2 baking sheets with nonstick spray.

2

Place 1 phyllo sheet on a work surface. Brush with 2 tsp butter and sprinkle with about 4 tsp sugar. Cover remaining phyllo with a damp paper towel and plastic wrap to keep it from drying out. Repeat layering 3 more times with the remaining phyllo, butter, and sugar. Trim phyllo stack to make a 12 x 16-inch rectangle. Cut lengthwise into 3 strips, then cut crosswise to make 12 (4-inch) squares. Cut each square in half on the diagonal to make 24 triangles in all.

3

Place phyllo triangles on baking sheets in a single layer. Bake until golden brown, about 10 minutes. Let cool completely on baking sheets on wire racks.

4

Top each phyllo triangle with 1 tbsp 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 tbsp 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.

5

Serving size = 1 napoleon