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| Main ingredients | Phyllo sheets, Fresh strawberries, Sugar, Lemon juice, Melted butter, Pistachios, Honey, Hung yogurt, Fresh mint leaves |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 6 phyllo sheets
- 12-15 fresh strawberries, quartered
- ¼ cup sugar
- 1 teaspoon lemon juice
- Melted butter for brushing
- ¼ cup pistachios
- 4 tablespoons honey
- 1½ cups hung yogurt
- Pistachios powder for garnish
- Fresh mint leaves for garnish
Method
- Preheat oven to 180º C.
- Heat a pan, add strawberries, sugar and lemon juice, mix well and cook for 6-8 minutes or till the strawberries turn soft and pulpy. Lightly mash the strawberries with the back of a spatula. Take the pan off the heat and allow to cool.
- Brush a baking tray with some butter, arrange 2 phyllo sheets, brush butter and place another 2 phyllo sheets. Repeat the process one more time.
- Sprinkle pistachios and drizzle 2 tablespoons honey. Place it in the preheated oven for 5-minutes.
- Take hung yogurt in a bowl. Add remaining honey and mix well.
- Bring the baked phyllo sheet out of the oven and allow to cool slightly. Break it into small pieces.
- To serve, spread a portion of the yogurt mixture on a serving plate evenly. Add a portion of the strawberry mixture, place a few pieces of the baked phyllo sheets and garnish with pistachio powder and mint leaves.
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