Fresh Berry Napoleans


  • 1/3 cup slivered almonds
  • 8 almond or shortbread cookies
  • 2 TBSP sugar
  • 8 sheets phyllo dough
  • 1/3 cup melted butter
  • 1/3 cup heavy cream
  • 2 TBSP powdered sugar
  • 1 cup sour cream
  • 1-1/2 pints fresh berries-strawberries, blackberries, raspberries or blueberries)
  • 2-4 TBSP powdered sugar


  1. Preheat oven to 375 degrees.
  2. Process almonds, cookies and sugar in food processor until finely ground.
  3. Grease a large baking sheet. Place 1 sheet phyllo on waxed paper and brush with melted butter, then sprinkle with 2 tablespoons crumb mixture. Place another sheet of phyllo on top and repeat until all sheets are used. Cut into rounds with a large cookie cutter. Place on baking sheet and bake for 8-12 minutes or until golden. Cool completely.
  4. Meanwhile, whip cream and powdered sugar until stiff. Fold in sour cream and refrigerate until ready to use.
  5. In blender or food processor, combine a cup of berries with a bit of powdered sugar to make coulis. Add more sugar if needed. To serve, place a heaping tablespoon of cream on each phyllo round. Top with berries, then with coulis. Repeat if desired. Serve immediately.

Yield: 4-8 servings