- 1 liter plain yogurt
- 5 tablespoons of powdered sugar
- 1 vanilla pod
- 2 cups fresh strawberries
- phyllo dough sheets
Kitchen equipment needed
- medium-sized bowl
- fine sieve
- cheesecloth (or a clean kitchen towel)
- an oven
- baking tray
- cutting board & chef’s knife
- small saucepan
- silicone kitchen brush
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 yogurt into it. Use some rope to tie it close and set 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 in the fridge some more, 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 yogurt 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 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.