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Yoghurt cream with sticky apricots and filo wafer

Crisp, deeply golden filo shards crackle into cool yoghurt cream.
Warm cinnamon honey apricots soak in soft vanilla goodness.
It’s creamy, sticky, and perfectly sweet with a salty snap.

dessert ⏱ 60 min 580 kcal / portion 65.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Yoghurt cream with sticky apricots and filo wafer
v4 · rb0e705f985 20260727Z1751 1.85 ml sea salt 30 g egg white 60 g honey 🔥 preheat oven to 180°C 🍳 heat and brush filo sheets with melted butter under a damp cloth 🍽 sprinkle cinnamon, flaked sea salt, and sugar between filo layers 🍽 stack filo layers and brush top with beaten egg white 🔥 ⏱ 20-25 min bake filo wafer until deeply golden, then cool completely break cooled filo wafer into bite-sized shards 🌀 whisk cream, sugar, and vanilla to barely soft peaks, then fold in yoghurt and cardamom ⏳ refrigerate yoghurt cream until nice and cold 🍳 ⏱ 4 min make sticky apricots by cooking honey, sugar, and salt until bubbling and starting to brown 🍳 cook with cardamom pods and lemon strips 90 seconds until very fragrant, then stir in apricots, lemon juice, orange blossom water and cold water ⏳ cool sticky apricots completely 🍽 divide yoghurt cream into bowls and top each with sticky apricots and a filo wafer shard 🍽 serve with extra filo wafer shards in bowls alongside Yogurt Cream 🎉 4 pieces filo pastry 40 g butter 1 tsp cinnamon 3⅔ tbsp caster sugar 200 ml double cream 1½ tsp vanilla bean paste 120 g thick-set greek yoghurt 8 pieces cardamom pods 30 g caster sugar 1.5 pieces lemon 90 g dried apricots 1½ tsp orange blossom water filo pastry, butter cinnamon, caster sugar 1 ml egg white 1 ml lemon, dried apricots, orange blossom water
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Preparation steps

  1. preheat oven to 180°C
  2. heat and brush filo sheets with melted butter under a damp cloth
  3. sprinkle cinnamon, flaked sea salt, and sugar between filo layers
  4. stack filo layers and brush top with beaten egg white
  5. bake filo wafer 20-25 min until deeply golden, then cool completely
  6. break cooled filo wafer into bite-sized shards
  7. whisk cream, sugar, and vanilla to barely soft peaks, then fold in yoghurt and cardamom
  8. refrigerate yoghurt cream until nice and cold
  9. make sticky apricots by cooking honey, sugar, and salt 4 min until bubbling and starting to brown
  10. cook with cardamom pods and lemon strips 90 seconds until very fragrant, then stir in apricots, lemon juice, orange blossom water and cold water
  11. cool sticky apricots completely
  12. divide yoghurt cream into bowls and top each with sticky apricots and a filo wafer shard
  13. serve with extra filo wafer shards in bowls alongside

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