BLACKBERRY PARFAIT WITH LEMON PHYLLO CRUMBLES
Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware
Ingredients
6 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
Lemons, for zesting (1 Tablespoon zest), as needed
2 tablespoons powdered sugar
24 large blackberries
1 ½ cups low fat Greek yogurt
¼ cup Agave syrup or ¼ cup of honey
Lay a sheet of the fillo dough on a parchment-lined baking sheet. Spray lightly with cooking spray and lightly zest lemon over the entire sheet of fillo using a microplane. Repeat five more times to form a six-sheet stack of fillo.
Bake the layered fillo on a parchment-lined tray in a preheated 325°F oven for 15-20 minutes or until fully browned and crisp throughout. Let the fillo cool completely. Break fillo into large crumbles and dust with powdered sugar.
In an 8-10 ounce parfait glass, spoon two tablespoons Greek yogurt and a drizzle of agave syrup/honey. Next, add a generous layer of roasted lemon fillo crumbles. Then add a layer of three berries. Repeat process to fill the parfait glass. Top with additional yogurt and agave. Repeat the process to create four parfaits. Serve immediately.
Tip:
Crumbles can be dusted with cinnamon sugar, turbinado sugar or another sweet garnish instead of the powdered sugar if desired.
Yield: 4 parfaitsGENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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