Most decorative to serve for any special breakfast, as a health breakfast or even a dessert. The phyllo squares may be made days in advance and stored in airtight containers.
Fruit
Select fresh fruit or make combinations with fresh and canned fruit, e.g. strawberries, mixed berries kiwis, mangoes, litchis, pineapple, melon, spanspek, guavas, kiwi fruit, gooseberries, paw-paw or banana – as preferred or available. Wash, peel and cut into neat portions. The kind of yoghurt used depends on taste and the sweetness of the fruit used.
Yoghurt
± 500 ml plain or flavoured yoghurt or combined
Phyllo Squares
4 sheets phyllo pastry
± 50 g/50 ml melted butter
icing sugar
nuts and / or muesli
- Fold the sheets of phyllo pastry simultaneously in half, unfold and cut through the fold line. Place the 8 wide strips on top of each other, fold in half again and cut in the same way to obtain 16 strips. Stack the strips.Fold the strips simultaneously in half lengthways, unfold and cut in half on the fold line. Pile the shorter strips on top of each other and fold and cut once more to obtain 64 squares. Stack the squares and cover with a cloth or seal in an airtight container.
- Line a large baking tray with a . Place as many of the squares as will fit comfortably, onto the baking tray. Brush lightly with melted butter, cover each square with a second square and brush again. Make double-layered squares or if preferred multi-layered squares and separate into double layers after baking.
- Bake at 180°C for 4 to 5 minutes or until the squares are pale golden and crisp. Take care not to over bake – if baked until brown the taste and appearance will be impaired.
- Cool, pack carefully into airtight containers and store until required or up to a month.
- To assemble the stacks, place one double-layered square of phyllo pastry onto a serving plate, add a spoonful of yoghurt and arrange some fruit on top. Cover the fruit with a second double-layered phyllo square and repeat, ending with a third double layered phyllo square. Dust with icing sugar and finish with fruit and nuts or muesli.
Four sheets of phyllo pastry will make 32 double layered squares sufficient for at least 10 stacks.
Recipe by Carolié de Koster from the Art Of Cooking recipe book page 795.
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