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1
For phyllo layers: preheat oven to 375; butter a baking sheet.
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2
Place the 5 sheets of phyllo at the edge of a work surface, covered with a damp dish towel.
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3
Pour the melted butter into a small dish; place the sugar in another dish.
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4
Place a piece of plastic wrap or waxed paper the size of the phyllo sheets on the flat work surface.
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5
Spread out 1 sheet of phyllo dough on the plastic wrap, while keeping the unused phyllo covered with the dish towel.
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6
Quickly brush the sheet with butter and sprinkle with 2 teaspoons sugar; place another sheet of phyllo on top; repeat brushing with butter and sprinkling with sugar.
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7
Continue with the remaining 3 sheets of phyllo, ending with butter and sugar sprinkled on the top sheet of phyllo.
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8
Once all the sheets of phyllo are stacked, one on top of the other, cut through them using the tip of a sharp knife to cut the sheet into 36 squares, approximately 2 inches by 2 1/2 inches.
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9
Using a metal spatula, transfer the phyllo squares onto the baking sheet, leaving about 1/2 inch between the squares.
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10
Transfer the baking sheet to the oven and bake for about 5 minutes, until dark golden brown.
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11
Remove from oven; immediately loosen the phyllo squares from the baking sheet, using a flat metal spatula; leave the squares on the baking sheet and set aside to cool on a cake rack.
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12
Ricotta filling: Add ricotta and honey to a food processor fitted with a steel blade; process until smooth; set aside and refrigerate for at least 30 minutes.
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13
To make the Napoleonsplace one phyllo square on a flat surface, top with a teaspoon of the ricotta filling, and then sprinkle with a pinch of ground espresso; repeat until there are 4 layers of phyllo, each topped with ricotta filling and each sprinkled with espresso dust.
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14
To serve: garnish each Napoleon with a chocolate-covered espresso bean and a couple of mint leaves; serve as soon as possible.
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15
If holding for up to 1 hour, place the Napoleon on a serving dish, cover with plastic wrap, and refrigerate until serving time.
