DESSERT LASAGNA

By keenan

Ingredients

• 20 sheets of Fillo Dough (9” x 14”), thawed
• 6 cups of fresh strawberries, sliced
• 1 cup of heavy cream
• 16 ounces of dark chocolate
• 8 ounces milk chocolate
• 8 tablespoons of butter, melted
• 2 tablespoons of coffee
• 1 teaspoon vanilla extract
• 1 package of mini marshmallows

Details

Servings 8
Adapted from athensfoods.com

Preparation

Step 1

Over a double boiler combine coffee, cream, chocolate, and vanilla. Melt for a few minutes until all melted. Remove from double boiler and set aside.

In a 9” x 13” pan layer 4 sheets of phyllo dough with butter. Then spread a 1/4 of the ganache and 1/4 of the strawberries and layer 4 more sheets of phyllo dough with butter. Repeat this process three more times.

Bake lasagna in preheated 350°F degree oven for 20 minutes. Remove from oven and add marshmallows. Return lasagna to the oven and bake for another five minutes or until the marshmallows are golden brown.

Remove and allow lasagna too cool briefly. Cut into individual servings as desired.

GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.