Baklava yogurt fools

Step by Step

Step 1

Preheat the oven to 190ºC, gas mark 5. Line a baking tray with baking parchment. Arrange the filo sheets so they sit one on top of the other in a stack. Cut in half lengthways, then arrange in a stack again.

Step 2

Roll the filo stack into a cylinder starting from one long edge, then slice into 1cm-thick strips. Put into a large bowl and toss with the cinnamon, most of the pistachios and a pinch of salt. Drizzle over the melted butter and toss again well, separating the filo strips as you go. Spread the filo out on the prepared tray and bake for 10-12 minutes, stirring every 3-4 minutes, until crisp and golden. Set aside to cool, then crush the baked filo between your fingers to form a ‘crumble’.

Step 3

In a large bowl, whisk the cream until almost forming soft peaks, then stir through the yogurt, most of the orange zest and the honey until combined. In 6 glasses (250-300ml), alternately layer the yogurt mixture and baklava crumble, finishing with a layer of crumble. To serve, drizzle over extra honey, then scatter over the remaining pistachios and orange zest plus some rose petals, if liked.

Ingredient

Ground cinnamon

1 tsp 1 tsp
Orange

1 1
Pistachio nut kernels

60 grams 0.13 lbs
Clear honey

2.5 tbsp 1.25 fl. ozs
President unsalted french butter

30 grams 0.07 lbs
Jus-rol 6 filo pastry sheets

3 3
Yeo valley natural organic yogurt

450 grams 0.99 lbs
Double cream

150 mls 150 mls

Amount Per Serving
	Energy	1411kJ/ 338kcals
	Fat	22g
	Saturated Fat	11g
	Carbohydrates	25g
	Sugars	13g
	Protein	10g
	Fibre	1,5g

View nutrition facts

Baklava yogurt fools

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

Cranberry sorbet with gingersnaps

Strawberry & mascarpone tartlets

Cranberry sorbet with gingersnaps