Strawberry, Coconut, Mint & Lime Millefeuille

Less than 15'

500g FAGE Total

4 large sheets filo pastry

40g butter, melted

25g toasted flaked coconut

2 tbsp coconut rum liqueur, or passionfruit juice Zest

2 limes, plus 1 tbsp juice

350g small strawberries, sliced

3 tbsp icing sugar, plus 2 tsp to dust

  1. Heat oven to 180°C / Gas Mark 4. Line a large baking tray with baking parchment.
  2. Lay a sheet of filo on the worktop, dab with butter and top with a second sheet. Repeat until you have used all 4 sheets. Cut into 12-18 equal sized squares. Place on the tray and bake for 12-15 minutes until crisp and golden. Cool.
  3. Meanwhile, mix together coconut (reserving a few pieces to decorate), rum or passionfruit juice, lime zest and juice, FAGE Total and icing sugar. Chill for 15 minutes.
  4. Lay a stack of filo on a plate, top with a spoonful of Greek yoghurt mixture, add a few strawberries, top with a second layer of filo and repeat with the two fillings. Finish with a layer of filo, a dusting of icing sugar and coconut flakes.