- Yield: 6 mille-feuilles
- Preparation Time: 20 Minutes
- Cooking Time: 10 Minutes
- 6 tbsp (85 g) butter
- 2 tbsp runny honey
- 4 sheets of filo pastry (about 19 by 9 inches)
- One 9-oz (250-g) goat cheese log, crumbled
- 20 basil leaves
- 1 large cucumber
- 2 tbsp white balsamic vinegar
- 1½ cups (200 g) ripe, firm strawberries, sliced
How to Make It
- Preheat the oven to 325°F. Melt the butter and 1 tbsp of the honey together in a small saucepan. Place a sheet of filo pastry on a work surface with the long side facing you. Brush one fourth of the butter-honey mixture over the pastry. Sprinkle 3½ oz/100 g of the cheese over it, then top with ten of the basil leaves (bear in mind that the sheet will be cut into ten rectangles, and there should be a basil leaf in each piece, so arrange the leaves in two rows of five). Place a second sheet of pastry on top and brush with more butter-honey. Cut the pastry in half lengthwise and then into ten rectangles and place on a baking sheet. Repeat with the remaining filo sheets (reserving the remaining 2 oz/50 g of cheese). Bake for 10 minutes or until the pastry is slightly golden.
- Meanwhile, use a vegetable peeler to peel long cucumber ribbons (discarding the soggy core). Mix together the remaining 1 tbsp honey with the balsamic vinegar and toss to coat the cucumber ribbons, strawberry slices, and the remaining cheese.
- When ready to serve, place a pastry rectangle on each plate and top with some of the salad. Top with another pastry layer, more of the salad, and a final layer of the pastry. Repeat to make the other five portions. (You will be left with two pastry rectangles, which you can eat like crackers.) Serve immediately.