BLACKBERRY PARFAIT WITH LEMON PHYLLO CRUMBLES
Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware
6 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
Lemons, for zesting (1 Tablespoon zest), as needed
2 tablespoons powdered sugar
24 large blackberries
1 ½ cups low fat Greek yogurt
¼ cup Agave syrup or ¼ cup of honey
Lay a sheet of the fillo dough on a parchment-lined baking sheet. Spray lightly with cooking spray and lightly zest lemon over the entire sheet of fillo using a microplane. Repeat five more times to form a six-sheet stack of fillo.
Bake the layered fillo on a parchment-lined tray in a preheated 325°F oven for 15-20 minutes or until fully browned and crisp throughout. Let the fillo cool completely. Break fillo into large crumbles and dust with powdered sugar.
In an 8-10 ounce parfait glass, spoon two tablespoons Greek yogurt and a drizzle of agave syrup/honey. Next, add a generous layer of roasted lemon fillo crumbles. Then add a layer of three berries. Repeat process to fill the parfait glass. Top with additional yogurt and agave. Repeat the process to create four parfaits. Serve immediately.
Crumbles can be dusted with cinnamon sugar, turbinado sugar or another sweet garnish instead of the powdered sugar if desired.