Vanilla hangup mille-feuille

Preparing the vanilla hangup – 5 minutes + waiting time

Place the sieve into the bowl, lay the cheesecloth (or kitchen towel) into the sieve and add the yoghurt into it. Use some rope to tie it close and set it in the refrigerator. This way all the liquid will be collected in the bowl.

Check after a few hours if the liquid won't touch the cheesecloth. Throw out the liquid and set it in the fridge some more, the best is to refrigerate it overnight.  

Putting the vanilla hangup mille-feuille together – 15 minutes

Pre-heat the oven to 175 degrees celsius or 350 degrees fahrenheit. Scrape the remaining yoghurt from the cheesecloth and transfer to a bowl. Add the vanilla pods marrow and 3 tablespoons of powdered sugar.

The easiest way now is to use a piping bag without a nozzle, but you can also use a spoon. The result will be less pretty, but the taste makes you forget about that! rinse the strawberries and remove the strawberry hull, the green part.

Cut each strawberry in quarters. Melt a little bit of butter in a small saucepan. Lay the phyllo dough on the cutting board and divide it into squares with the chef's knife. Brush the dough with a thin layer of butter and use a little bit of powdered sugar on top.

Place them on the baking tray lined with parchment paper.  bake them in the oven for about 5 minutes, or until golden brown and crispy.

Start with a crispy phyllo sheet, then hangup, some strawberry quarters and repeat so you'll have 3 phyllo sheets and 3 layers of hangup and strawberries. Garnish with powdered sugar.