SWEET SENSATIONS

Summer celebrations are always merry when you serve these.

- ALISON ROBERTS, SHANNON LAVERY (DIETITIAN)

STRAWBERRY ROSE MILLE FEUILLE

PREP 20 MINS (+ CHILLING)

COOK 15 MINS

SERVES 4 (AS AN OCCASIONAL DESSERT)

START THIS RECIPE THE DAY BEFORE SERVING

300g (1¼ cups) fat-free natural yoghurt ½ tsp rosewater 2 sheets chilled filo pastry 3 Tbsp honey 1 Tbsp hot water 60g raspberries, mashed with a fork 160g strawberries, thinly sliced 2 Tbsp flaked almonds, toasted (see Cook’s tip below) 2 tsp icing sugar, sifted

1 Combine the yoghurt and rosewater in a medium bowl. Spoon the mixture into a strainer lined with muslin over a large bowl. Gather the muslin over the yoghurt and secure with an elastic band. Place in the fridge overnight in the strainer to drain.

2 Preheat oven to 180°C (fan-forced). Line an oven tray with baking paper. Combine 1 Tbsp honey and hot water in a small bowl, set aside to cool slightly.

3 Stack the pastry sheets together, brushing between each layer with the combined honey and water. Cut in half lengthways to make a long rectangle and stack again, brushing between each layer with a little honey/water mixture. Cut the pastry into 12 (3cm x 14cm) rectangles. Arrange on the lined tray. Bake for 12 minutes or until golden and crisp. Set aside to cool.

4 Place the strained yoghurt, raspberries and 1 tablespoon of the remaining honey in a medium bowl. Stir to combine.

5 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.