Irresistible Napoleon Cake with Raspberry Curd Filling

Directions

1. Preheat your oven to 350°F (175°C).

2. Slice the thawed phyllo dough into ½-inch thick pieces using a knife or a herb mincer. 

3. Split the sliced phyllo dough in half, creating two equal portions.

4. Fluff the sliced dough and place it on two buttered cookie sheets, ensuring they are evenly spread out.

5. Drizzle the melted butter over the phyllo dough layers, ensuring that all the layers are coated.

6. Place the cookie sheets in the preheated oven and bake for approximately 15-20 minutes, or until the phyllo dough turns golden brown and crispy.

7. Once baked, remove the cookie sheets from the oven and let the phyllo layers cool completely.

8. Take one baked phyllo dough layer and place it on a serving platter or cake stand.

9. In a bowl mix the entire jar of Harrowgate’s Traditional English Raspberry Curd with 1 container of whipped topping.

10. Spread the Raspberry Curd mixture evenly over the phyllo layer, either use all for this layer or save some to top the cake with.

11. Carefully place the second baked phyllo layer on top of the raspberry curd.

12. Once assembled, refrigerate the Napoleon Cake for at least 2 hours to allow the flavors to meld together and the cake to set.