Summer Living
(Serves 6)
Ingredients:
9 sheets phyllo dough (about 1/4 lb.)
6 tablespoons of melted better
1/2 cup confectioners' sugar
1 lb. of strawberries, hulled and quartered
3/4 lb. rhubarb, cut in 1/4" pieces
3/4 cup granulated sugar
1 vanilla bean, split and seeds scraped
Juice of 1 lemon, plus 1 tsp. finely grated zest
1 1/2 cups heavy (whipping) cream
Phyllo
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper. Lay one sheet of phyllo on a large cutting board
and cover the remaining phyllo with a clean, damp dish towel.
3. Brush the surface of the phyllo sheet with melted butter and, using a sifter, dust a light coating of
confectioners' sugar on top.
4. Layer another sheet of phyllo on top and repeat the process twice to make three layers, then cut
into six equal-size squares.
5. While the dough is still pliable, use your fingers to gently gather up each square to make a free-
form, wavy surface 4" to 5" wide.
6. Transfer the squares to one of the prepared baking sheets with a spatula and space them 1" apart.
7. Repeat these steps with the remaining phyllo dough to make 18 squares.
8. Bake until golden-brown and crisp, 10 to 15 minutes.
9. Let cool to room temperature, then dust with more confectioners' sugar.
(The phyllo can be baked up to two days in advance and stored in an airtight container.)
Strawberry-Rhubarb Filling
1. Bring a large pot of water to a simmer.
2. In a large, heatproof bowl, toss the strawberries, rhubarb, granulated sugar, vanilla bean, and half
the vanilla seeds.
3. Wrap tightly with plastic wrap and set over the simmering water (the fruit juice will form a syrup).
4. After 30 minutes, remove and unwrap the bowl, and test a piece of rhubarb to see if it's tender. If
not, stir, rewrap the bowl, and set over the water for 15 minutes more, or until the rhubarb
is tender but not mushy.
5. Set a colander over a saucepan and strain the fruit.
6. Transfer the fruit to a bowl, remove the vanilla bean, and chill.
7. Set the pan of strained syrup over medium heat and reduced to a thick, saucy consistency, about
15 minutes, then transfer to a bowl and chill.
8. Stir the lemon juice and 4 tablespoons of the fruit syrup into the chilled fruit.
9. Using an electric mixer, whip the cream to medium peaks. Then add 4 table spoons of the fruit
syrup, the remaining vanilla seeds, and the lemon zest. Whip to combine.
Assembly of the Mille-Feuille
1. To assemble each mille-feuille, spoon 3 tablespoon of the fruit onto a phyllo square, then spoon on
2 to 3 tablespoon of the whipped cream. (An alternative is to use a piping bag to layer on the
cream.)
2. Set another phyllo square onto the cream, add another layer of fruit and cream, and top with a
third square of phyllo.
3. Transfer to six dessert plates; if desired, spoon any remaining fruit syrup around each serving.
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