Light Flaky Strawberry Pastry with Raspberry Sauce

Name: Light Flaky Strawberry Pastry with Raspberry Sauce
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) unsalted butter melted; 4 sheets of phyllo pastry; 7 oz (210 g) strawberries; 2 oz (60 g) sugar; 3/4 cup (1809 mL) 35 % whipping cream; 10 oz (300 g) low-fat plain yogurt; Raspberry Sauce; 5 oz (150 g) raspberries; 1 oz (30 g) sugar; Juice of 1/2 lemon; 3 tbsp (45 mL) water

This is the Light Flaky Strawberry Pastry with Raspberry Sauce recipe.

Prep: 25 min
Cooking: 3 min - 4 min
Refrigeration: 1 h

Yields 4 servings

Ingredients

2 tbsp (30 mL) unsalted butter melted
4 sheets of phyllo pastry
7 oz (210 g) strawberries
2 oz (60 g) sugar
3/4 cup (1809 mL) 35 % whipping cream
10 oz (300 g) low-fat plain yogurt
Raspberry Sauce
5 oz (150 g) raspberries
1 oz (30 g) sugar
Juice of 1/2 lemon
3 tbsp (45 mL) water

READY FOR REWARDS?

Preparation

Raspberry sauce:

Puree sugar, water, lemon juice and raspberries in a blender about 30 seconds. If sauce is too thick, add water. Sieve if you prefer a smoother sauce. Keep refrigerated.

In a bowl, mix strawberries with half the sugar and let stand for a few minutes.

Flaky Pastry:

Brush melted butter on all 4 sheets of phyllo pastry. Place them one on top of another. Using a knife, cut the stack into 18 rectangles measuring 3 x 1 in (7 x 3 cm). Place the rectangles on a pastry sheet and bake in 400 °F (200 °C) oven about 3 to 4 minutes, or until pastry starts to brown. Let cool.

Using a whisk, whip cream until thick. Add yogurt and remaining sugar.

To assemble pastries, place 1 rectangle of phyllo on each plate. Cover with whipped cream, then strawberry mixture; repeat, finishing with phyllo layer. Pour Raspberry sauce around pastry.

Jean Soulard, Executive Chef, Le Château Frontenac