Strawberry & rose mille-feuilles

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking trays with baking paper. Lay a sheet of filo on a work surface and mist generously with cooking spray. Repeat, placing the new sheet on top of the previous one and misting with cooking spray.
2. Trim the edges to even them up, then cut the stack into 6 to make 18 rectangles. Arrange in single layers on the trays and pop in the oven for 15 minutes or until crisp. Remove and allow to cool.
3. Meanwhile, gently toss the strawberries with 1 tbsp icing sugar and ½ tsp rosewater in a mixing bowl. Set aside at room temperature until all the liquid is absorbed.
4. Pour the Elmlea into a large mixing bowl. Sift in 1 tbsp icing sugar and add the remaining rosewater to the bowl. Whisk to soft peaks, then gently fold in the yogurt. The mixture should be thick but spreadable.
5. To assemble, layer the filo, cream and strawberries to make 6 stacks. Start with a filo rectangle, then 1 tbsp of the cream mixture and some of the strawberries. Repeat with another filo rectangle, cream and strawberries, then top with a final filo rectangle. Sift over the remaining icing sugar to serve.