Raspberry Napoleons

4 sheets phyllo dough
1/2 cup clarified butter, melted
1 teaspoon cinnamon combined with
    1 cup granulated sugar
1/4 cup ground almonds
4 cups fresh raspberries
1 cup whipped cream

Heat oven to 450 degrees F.

Place one sheet of phyllo dough on a large flat work surface and brush lightly with clarified butter. Sprinkle evenly with three or four tablespoons of cinnamon sugar and one tablespoon of ground almonds. Repeat with three more sheets of phyllo dough ending with just butter on the top layer. Cut into three to four inch rounds (or any shape you choose) using a cookie cutter. Transfer the phyllo dough to a parchment lined cookie pan and bake until lightly browned, about two to three minutes (to keep the phyllo dough from curling as it bakes, place another sheet of parchment paper on top of the phyllo and then put a baking pan upside down over the parchment).

Assemble the pastries by placing one circle of phyllo on a serving plate. Cover with raspberries and top with a dollop of whipped cream. Repeat two more times. Dust the final layer of phyllo with confectioners' sugar before topping the napoleon. Garnish with a trio of raspberries and sprig of fresh mint.