Crispy Strawberry Napoleons

  • Serves: 6; 1 napoleon per serving


Phyllo dough provides a terrific low-fat alternative to puff pastry dough in these vibrant napoleons.


  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 sheets (about 12x16 1/2 inches) frozen phyllo dough, thawed
  • Butter-flavor vegetable oil spray
  • 1 pint hulled and sliced fresh strawberries (about 2 cups)
  • 2 tablespoons confectioners’ sugar
  • 2 cups frozen fat-free or light whipped topping, thawed (about 5 ounces)
  • Sifted confectioners’ sugar (optional)

Cooking Instructions

Preheat oven to 375°F.

In a small bowl, stir together sugar and cinnamon.

Cover phyllo with a damp dish towel or damp paper towels. Working quickly, lay 1 sheet of phyllo on a large sheet of cooking parchment; spray phyllo lightly but evenly with vegetable oil spray. Sprinkle with 1 tablespoon sugar mixture. Spray both sides of another sheet of phyllo, then stack it directly over first sheet; sprinkle with 1 tablespoon sugar mixture. Repeat with remaining phyllo; sprinkle with remaining sugar mixture. Using kitchen scissors, cut parchment and phyllo stack in half crosswise, forming two 12x8 1/4-inch rectangles. Transfer phyllo stacks, still on cooking parchment, to two baking sheets.

Bake for 10 to 12 minutes, or until phyllo is golden brown and crisp. Using a long, sharp knife, preferably a chef’s knife, cut each phyllo rectangle into six rectangles, 4x2 3/4 inches each. (To get this size, cut each rectangle into thirds crosswise and lengthwise.) Let cool completely on cooling racks.

Meanwhile, in a medium bowl, combine strawberries and confectioners’ sugar.

To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berries; repeat, then top with a third phyllo rectangle. Dust with confectioners’ sugar.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
0 mg
60 mg
31 g
2 g
16 g
1 g

Dietary Exchanges

2 other carbohydrate 

This recipe is reprinted with permission from American Heart Association Low-Fat & Luscious Desserts, Copyright © 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.