Phyllo tower with cream and fruit

YOU
0 serving
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

6.00 phyllo pastry
100.00 ml butter — melted
FILLING
190.00 ml cream — thick
80.00 ml icing sugar — sifted
190.00 ml yoghurt — thick
2.00 ml almond essence
6.00 nectarines — ripe
icing sugar
fresh mint
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.