Light Flaky Strawberry Pastry with Raspberry Sauce
This is the Light Flaky Strawberry Pastry with Raspberry Sauce recipe.
- Prep: 25 min
- Cooking: 3 min - 4 min
- Refrigeration: 1 h
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
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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
