Strawberry rose mille feuille
Creamy, crunchy and with a touch of rose, this Strawberry rose mille feuille is the perfect dessert.
PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) | SERVES 4
You need to start this recipe the day before serving.
INGREDIENTS
- 1 ¼ cups plain yoghurt
- ½ tsp rosewater
- 2 sheets phyllo pastry
- 1 tbsp honey, warmed
- 1 tbsp warm water
- 60 g raspberries, mashed with a fork
- 2 tbsp honey, extra
- 160 g strawberries, sliced thinly
- 2 tbsp flaked almonds, toasted
- 2 tsp icing sugar
METHOD
COMBINE yoghurt and rosewater in a medium bowl. Spoon mixture into a strainer lined with muslin over a large bowl. Gather muslin over yoghurt and secure with an elastic band. Refrigerate overnight in strainer to drain.
PREHEAT oven to 180ºC. Line an oven tray with baking paper.
STACK pastry sheets together, brushing between each layer with a little combined honey and the water.
CUT in half lengthways to make a long rectangle and stack again, brushing between each layer with a little honey/water mixture. Cut pastry into 12 3cm x 14cm rectangles. Arrange on oven tray. Bake for 12 minutes or until golden and crisp. Cool.
PLACE yoghurt, raspberries and 1 tablespoon of the extra honey in a medium bowl; stir to combine.
PLACE one pastry rectangle on each of four serving plates. Top with a little of the yoghurt mixture, then some of the strawberries. Repeat layering two more times, finishing with yoghurt mixture and strawberries.
SPRINKLE each stack with nuts and drizzle with remaining extra honey. Dust with sifted icing sugar to serve and accompany with any remaining yoghurt and strawberries.
FOOD TEAM TIP: Pastry and yoghurt can be made up to 3 days ahead. Store pastry in an airtight container and yoghurt in the refrigerator. Assemble just before serving.
Strawberry rose mille feuille
Ingredients
- 1 ¼ cups plain yoghurt
- ½ tsp rosewater
- 2 sheets phyllo pastry
- 1 tbsp honey, warmed
- 1 tbsp warm water
- 60 g raspberries, mashed with a fork
- 2 tbsp honey, extra
- 160 g strawberries, sliced thinly
- 2 tbsp flaked almonds, toasted
- 2 tsp icing sugar
Instructions
Combine yoghurt and rosewater in a medium bowl. Spoon mixture into a strainer lined with muslin over a large bowl. Gather muslin over yoghurt and secure with an elastic band. Refrigerate overnight in strainer to drain.
Preheat oven to 180ºC. Line an oven tray with baking paper.
Stack pastry sheets together, brushing between each layer with a little combined honey and the water.
Cut in half lengthways to make a long rectangle and stack again, brushing between each layer with a little honey/water mixture. Cut pastry into 12 3cm x 14cm rectangles. Arrange on oven tray. Bake for 12 minutes or until golden and crisp. Cool.
Place yoghurt, raspberries and 1 tablespoon of the extra honey in a medium bowl; stir to combine.
Place one pastry rectangle on each of four serving plates. Top with a little of the yoghurt mixture, then some of the strawberries. Repeat layering two more times, finishing with yoghurt mixture and strawberries.
Sprinkle each stack with nuts and drizzle with remaining extra honey. Dust with sifted icing sugar to serve and accompany with any remaining yoghurt and strawberries.
Enjoyed this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Crispy sage mille feuille potatoes
Feature image: Aremedia
