LCBO Food & Drink Early Summer 2023

CRUNCH TIME

Cheater Mille‑Feuille Towers with Whipped Yogurt & Mango Silky mango and tangy whipped yogurt float between crispy rounds of delicate phyllo for a casual, tropical riff on this classic French pastry. For the best results, use a high-quality Greek yogurt with only milk and active bacterial cultures. 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) unsweetened shredded coconut 1/4 cup + 1/3 cup (60 mL + 80 mL) sugar, divided 3 tbsp (45 mL) semolina flour 1/4 tsp (1 mL) salt 7 tbsp (105 mL) unsalted butter, melted, divided 1 tsp (5 mL) finely grated orange zest, divided 6 sheets frozen phyllo pastry, thawed 1 cup (250 mL) full-fat (2%) plain Greek yogurt 3/4 cup (175 mL) whipping cream 1 tsp (5 mL) vanilla paste or extract 3 tbsp (45 mL) pure maple syrup 1 tbsp (15 mL) fresh orange juice 4 mangoes, preferably Ataulfo, cut into 1/2 -inch (1-cm) dice 1. Set rack in centre of oven. Preheat to 350°F (177°C). Line three baking sheets with parch ment paper. 2. Combine flour, coconut, 1/4 cup (60 mL) sugar, semolina and salt in a medium bowl. Add 3 tbsp (45 mL) melted butter and stir until it resembles wet sand. Spread out in centre of a prepared baking sheet, keeping crumbs close together. Bake until edges begin to brown, about 10 minutes. Remove from oven and stir to redistribute darker crumbs. Return to oven and bake until golden brown, 3 to 5 minutes more. Remove from oven and cool. Cooled crumble can be stored in an airtight container at room temperature for up to 2 days.

3. In a small bowl, mix remaining 1/3 cup (80 mL) sugar and 1/2 tsp (2 mL) orange zest with your fingers until combined. 4. Lay one sheet of phyllo on work surface with long side facing you. Brush lightly with some of remaining butter and sprinkle with about 1 tbsp (15 mL) orange sugar. Repeat process with two more sheets of phyllo so you have a three-layer stack. Using a sharp, 3-inch (7.5-cm) cookie cutter, cut out 16 rounds. (You could also use scissors to cut squares then circles.) Reserve scraps. 5. Place rounds on prepared baking sheets 1/2 inch (1 cm) apart. Bake until golden brown and crisp, rotating tray halfway

Top each with a heaping 1 tbsp (15 mL) of whipped yogurt. Top with 1 1/2 tbsp (22 mL) mango then sprinkle with 1 1/2 tsp (7 mL) crumble. Repeat process two more times so each dessert has three layers. Serve immediately. (Save remaining two phyllo rounds for another use.) WHAT TO SERVE Peller Estates Private Reserve Vidal Icewine VQA VINTAGES ESSENTIALS 18564, 200 mL, $27.95 The sweet tropical flavours of this dessert wine match the mango, and its natural acidity balances the richness of the cream and the yogurt. Serves 10

through, 4 to 5 minutes. Carefully transfer rounds to cooling rack. Bake scraps in same manner and save for snacking. Repeat process with remaining three phyllo sheets, butter and orange sugar. (Cooled phyllo rounds can be stored in an airtight container at room temperature for up to 2 days.) 6. In a large bowl, mix yogurt, cream, vanilla, maple syrup and orange juice with an electric hand mixer on low for 20 seconds. Raise speed to high. Beat until soft peaks form. Add remaining 1/2 tsp (2 mL) orange zest in last minute.

7. To assemble, lay out 10 phyllo rounds on 10 dessert plates.

62 FOOD & DRINK EARLY SUMMER 2023