Strawberry & rose mille-feuilles
6 - 7
PersonalPoints™ per serving
You can’t achieve the ‘thousand sheets’ of a mille-feuille using filo pastry, but this smart swap from traditional puff pastry works very well
3 sheet(s), large
Calorie controlled cooking spray
350 g, hulled and quartered
Light Double Cream
0% fat natural Greek yogurt
125 g, thick variety
- 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.
- 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.
- 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.
- 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.
- 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.
Rosewater adds a delicate fragrance and flavour, but if it’s not your cup of tea, try vanilla extract instead