Aphrodite’s Bliss: Greek Yogurt Mille-Feuille

Allergens

Milk, Eggs (in phyllo pastry), Nuts (pistachios)

Ingredients

• 8 sheets of phyllo pastry
• 3 cups of Greek yogurt
• 1 cup of honey
• 2 tsp of vanilla extract
• 1/4 cup of crushed pistachios
• 1 tbsp of ground cinnamon
• 1/4 tsp of ground nutmeg

Instructions

1. Begin with a story of Aphrodite, the Greek goddess of love and beauty, descending from the heavens to bestow her divine nectar upon mortals in the form of this mille feuille.
2. Preheat your oven to 350°F (180°C). Unroll the phyllo pastry sheets onto a clean surface, and gently brush them with melted butter or oil to keep them moist.
3. Cut the phyllo pastry into rectangles, about 4 inches x 6 inches each. Place them on a baking sheet and bake for 5 7 minutes until they are golden brown and crispy. Remove from the oven and let them cool.
4. In a mixing bowl, combine Greek yogurt, honey, vanilla extract, cinnamon, and nutmeg to create a delectable filling. Whisk until smooth and velvety.
5. To assemble the mille feuille, layer phyllo rectangles with the honey spiced Greek yogurt in between each layer, alternating between a pastry sheet and a layer of yogurt. Repeat this process until all ingredients are used.
6. Finish by scattering crushed pistachios over the top layer of the mille feuille to add a delightful crunch. Chill in the refrigerator for at least 30 minutes before serving.
7. Prep: 15 min, Cook: 10 min, Total: 25 min

Chef’s Insight

To create a more authentic Greek experience, serve this dessert alongside a cup of strong coffee or Greek tea.

Notes

This recipe can be made ahead and stored in the refrigerator for up to 2 days before serving.