Aphrodite’s Greek-Inspired Brunch Delight
This vegan and gluten-free Greek-inspired brunch dessert combines tender phyllo pastry with rich Greek yogurt mousse, juicy poached quince, and a drizzle of rosewater-infused honey for an indulgent yet light treat.
Allergens
None
Ingredients
- 1. 6 sheets of phyllo pastry 2. 1 1/2 cups Greek yogurt 3. 1/4 cup powdered sugar 4. 1 teaspoon vanilla extract 5. 3 quinces, peeled, cored and sliced 6. 1 cup honey 7. 1 tablespoon rose water 8. 1/4 cup slivered almonds 9. 1/4 cup chopped fresh mint
Instructions
- Preheat oven to 350°F (175°C). Brush a 9 inch round baking dish with melted butter and layer phyllo sheets, brushing each with butter, letting edges hang over the edge of the dish. Bake until golden brown for 12 15 minutes.
- In a large bowl, whisk together Greek yogurt, powdered sugar, and vanilla extract to form a smooth mousse.
- Poach quince slices in a simple syrup made from honey and rose water until tender, around 10 15 minutes.
- Remove phyllo crust from oven, let cool slightly, then fill with yogurt mousse, top with poached quince, and sprinkle with slivered almonds and chopped mint. Drizzle with remaining rosewater infused honey.
Chef’s Insight
To infuse the honey with rosewater, gently heat honey with rose water in a saucepan over low heat until sugar is dissolved, then cool and store in an airtight container.
Notes
The use of rosewater-infused honey adds a unique twist to the traditional dessert.