Baklava yogurt fools

Name: Baklava yogurt fools
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 3 filo sheets; 1 tsp ground cinnamon; 60 g pistachios, roughly chopped; 30 g Président Unsalted Butter, melted; 150 ml pot double cream; 450 g Yeo Valley Organic 0% Fat Super Thick Natural Creamy Yogurt; 1 orange (scrubbed), zest; 2½ tbsp clear honey, plus extra to serve; Cooks' Ingredients Rose Petals, for decorating (optional)

Enjoy all the honeyed, nutty flavours of the traditional treat in a lighter, yogurt-based dessert.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare30 mins
Cook15 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

3 filo sheets
1 tsp ground cinnamon
60g pistachios, roughly chopped
30g Président Unsalted Butter, melted
150ml pot double cream
450g Yeo Valley Organic 0% Fat Super Thick Natural Creamy Yogurt
1 orange (scrubbed), zest
2½ tbsp clear honey, plus extra to serve
Cooks' Ingredients Rose Petals, for decorating (optional)

Method

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.
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’.
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.