Napoleon of Rose Scented Strawberries and Cream

Preheat oven to 350 F. Melt butter in a small saucepan. Spray a large baking sheet with non-stick spray to coat. Working quickly, place one sheet of phyllo on the baking sheet. Brush with butter. Sprinkle with a scant tablespoon of white sugar from the 1/4 cup sugar portion. Repeat process with three more layers of phyllo. Then repeat process again to form a second four-layered phyllo stack. Place in oven and bake for 8-10 minutes until lightly browned.

Meanwhile, place 1/2 cup sugar with rose water and plain water in a small saucepan. Bring to a simmer over medium heat until sugar is dissolved.

Clean strawberries and remove hull. Cut each into quarters and place in a medium bowl. Add two tablespoons of the rose water syrup and Grand Marnier. Stir to coat and set strawberries aside.

Whip cold cream with electric or standing mixer until medium peaks form. Add several tablespoons of the rose syrup until desired sweetness and continue to whip until peaks form (will likely be a bit loose because of the syrup).

Using hands, crack the slightly cooled phyllo into 12 relatively even pieces.

To assemble: place one tablespoon of whipped cream onto a plate and top with one piece of phyllo. Top with another 2 tablespoons of whipped cream.

Arrange a heaping spoonful of strawberries on cream. Top with another layer of phyllo, cream and strawberries. Top with one more piece of phyllo. Arrange several rose petals around the plate. Sift some powdered sugar over the plate, lightly dusting for garnish. Repeat with the remaining plates.