Phyllo tower with cream and fruit

Recipe from: 4/20/2000 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 6
    phyllo pastry
  • 100
    melted butter
  • 190
    thick cream
  • 80
    icing sugar, sifted
  • 190
    thick yoghurt
  • 2
    almond essence
  • 6
    ripe nectarines (or other fresh fruit or berries)
  • icing sugar
  • fresh mint leaves


Preheat the oven to 180 ºC. Fold the phyllo pastry into thirds lengthwise. Unfold and cut along the fold lines so you have 9 strips. Fold the strips in half and then in thirds, unfold and cut along the fold lines so you have 54 oblongs about 100 x 60 mm each. Lightly spread two baking sheets with melted butter and place 12 of the phyllo pastry squares on the baking sheet. Brush lightly with melted butter and cover with another 12 squares. Repeat with the remaining phyllo pastry. Do not brush the top layer of pastry with butter. Bake for 4-5 minutes or until crisp and dry but still pale in colour - do not overbake the pastry. Whip the cream and icing sugar together until stiff. Carefully fold in the yoghurt and almond essence. Chill until just before assembling the dessert. Slice the nectarines. Assemble the dessert just before serving. Use separate plates and place one double layer of phyllo pastry on each plate. Top with yoghurt cream and a few thin nectarine slices, and cover with another square of phyllo pastry. Top with another scoop of yoghurt cream and nectarine slices. Dust with icing sugar and decorate with fresh mint leaves and nectarine slices. Serve immediately.

Read more on: starch  |  bake


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