Baklava yogurt fools

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.