Balsamic-roasted strawberry mille-feuille
SmartPoints® value per serving
This version of the traditionally rich French mille-feuille will surprise. The combination of these sweet and sour flavours is oh-so-right.
500 g, thickly sliced
no-fat, no added sugar vanilla yoghurt
1 cup(s), (240g)
uncooked filo pastry
white chocolate block
8 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Combine strawberries, vinegar and sugar in a medium ovenproof dish. Set aside.
- Line 2 baking trays with baking paper. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray with a little more oil. Continue layering with remaining filo sheets and oil. Cut filo stack into 12 even rectangles. Place stacks on prepared trays.
- Bake filo stacks for 7 minutes and strawberry mixture for 5 minutes or until filo is golden and crisp and strawberries have softened slightly. Set filo stacks aside to cool for 5 minutes.
- Place 1 filo stack on each serving plate. Spread with half the yoghurt and top with half the strawberry mixture. Finish layering with remaining filo stacks, yoghurt and strawberry mixture. Grate over chocolate to serve.
TIPS: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. While you assemble the rolls, cover any filo you are not using with a damp tea towel to stop it drying out. Start preheating the oven before you get out your ingredients.