Noosa Flavor Finder + Honey Rosemary Fig Yogurt with Phyllo Crunch
OMG have you guys heard about the Noosa flavour finder challenge?! Yogurt is one of my favourite foods, but alas my body doesn't like to listen to my mind. For a large part of my childhood, every pot of yogurt I savour was answered with several hours of "slight discomfort", which I stubbornly endured hoping it will go away in time.
These days my yogurt qualms still bother me from time to time, but it's way less frustrating than shopping for yogurt in New York City. Most of the time, all I want is a smooth and creamy unstrained yogurt (Trader Joe's European style whole milk yogurt is by far my favourite). One might expect it to be sold everywhere, but more often than not what I find is an overwhelming selection of greek yogurt, almond milk yogurt, goats milk yogurt, skyr, quark etc before I spot out a lone carton of "normal yogurt" at the bottom of the fridge.
And then there's Noosa. I've been a fan of this Coloradan (or Coloradoan?) brand since it debuted on the market. The hummus size container felt a bit strange in the beginning, but it didn't take long for me to fall in love with the shallow bowl (great for turning your yogurt into a granola parfait) and the quirky illustrations. This Australian-style yogHurt is thick and velvety, with just the right balance of honey-infused sweetness and tang.
Back to the challenge. This breakfast treat is inspired by my favorite trips of all times, a summer spent in Turkey and Greece with my best friend. Every morning I look forward to enjoying breakfast served with a cold, thick dollop of greek yogurt. At home I switch out Greek yogurt for its Aussie cousin. A bowl of this creamy yogurt swirled with juicy figs and golden honey brings me back to the Mediterranean coast every single time.
Honey-Rosemary Fig Yogurt with Phyllo Crunch
Serves 1 (the Aussie way).
For the phyllo crunch:
3 phyllo sheets (recipe below)
¼ cup olive oil
¼ cup warm honey
- Preheat the oven to 190℃. Line a sheet pan with parchment paper, Lay a sheet of phyllo dough onto the work surface.
- Apply a thin layer of melted butter with a pastry brush, then a thin layer of warmed honey. Lay another sheet of phyllo dough on top of the first layer and press lightly. Repeat until all the phyllo sheets are used.
- Cover with another sheet of parchment paper and weigh down with another sheet pan. Bake in the oven for 10 minutes, remove the top sheet pan and bake for another 5-10 minutes until caramelized and golden.
- Remove from the oven and brush with more warmed honey and sprinkle with pine nuts.
For the roasted figs:
3 fresh figs, quartered
2-3 teaspoons clear honey
1-2 fresh rosemary sprigs
pinch of salt
- Preheat the oven to 200°C. Place the figs into a shallow baking tray lined with foil and drizzle over the honey. Tear the rosemary sprigs in half and tuck between the figs. Sprinkle with salt and bake for 15 minutes, or until soft and jammy. Allow to cool slightly.
1 cup unstrained whole milk yogurt
few shavings of orange zest
¼ cup phyllo shards
1 tablespoons toasted pine nuts
- Place the yogurt into a small bowl, add the orange zest and mix together.
- Arrange the roasted figs and phyllo shards on top. Garnish with honey, pine nuts and rosemary sprigs.
For the phyllo dough (makes 3 sheets):
128g all-purpose flour
¼ teaspoon salt
75-78g warm water
1 tablespoon olive oil
- Place the flour in a large mixing bowl and make a well in the center. Add in the rest of the ingredients and combine well with a fork until the mixture just comes together. Squeeze together with your fingers and knead lightly until it becomes a smooth dough. Be careful not to overwork the dough.
- Press into a flat rectangular block and cover with plastic wrap. Rest in the refrigerator for at least 2 hours.
- Divide equally into 3 pieces. With a rolling pin, roll out each dough ball until it is paper thin. Otherwise, pass it through a pasta machine until the desired thickness is achieved.
- For best results, cover with a damp towel and use immediately. For longer storage, layer phyllo sheets in between parchment paper and wrap with plastic wrap. Store in the refrigerator for up to a week or frozen for up to 3 months.