Fresh Berry Napolean

FRESH BERRY NAPOLEONS

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

Preheat oven to 375 degrees. Process almonds, cookies and sugar in food processor until finely ground. 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.

Meanwhile, whip cream and powdered sugar until stiff. Fold in sour cream and refrigerate until ready to use. 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.