Cliché “New York City Moments” kind of make me sick to my stomach, but when I passed a random guy selling cheap cartons of fresh strawberries out of his truck on a side street in Brooklyn , I couldn’t help but think how out of place, and yet “So Brooklyn,” it was (Did you just roll your eyes? Yea, exactly). And I bought 3 lbs. of strawberries without stopping to think about what I’d actually do with them, of course. At the time my plan was “shovel handfuls of strawberries into mouth,” but after downing one of the cartons, I decided to do something a little more creative with the other two.
I’d never had a malted milk shake, and after discovering malted barley powder as a vegan ice cream topping, I’ve been in love with the idea of malt-y desserts. My experience with malt is limited to malt vinegar, which as a proud Marylander I know from dredging Old Bay fries in the stuff. I didn’t have barley malt, so malt vinegar would have to do. And oh, it did.
Tangy strawberries with sweet, rich cashew “whipped cream” served in baked phyllo cups are a fantastic, rich dessert for when you have too many strawberries and want to do something fancy, yet simple. These are perfect for impressing a group!