Yoghurt cream with sticky apricots and filo wafer

dessert · ⏱ 60 min · 4 portions · 65.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/704/yoghurt-cream-with-sticky-apricots-and-filo-wafer/