Baklava yogurt fools
Prep
30 mins
Cook
15 mins
Servings
6
Difficulty
Medium
My take on baklava yogurt fools brings together the best of both worlds: crispy, honeyed pastry layered with creamy, tangy yogurt. This dessert is wonderfully quick to pull together in just 45 minutes, making it perfect for impressing guests without spending hours in the kitchen. The organic yogurt isn't just delicious, it's packed with probiotics that support digestion and gut health. I love how this recipe transforms simple ingredients into something that feels restaurant worthy, yet costs far less than ordering dessert out. The floral notes from rose petals and orange zest add elegance while the pistachios and cinnamon bring that authentic baklava warmth you crave.
Ella x
Ingredients
- 3jus-rol 6 filo pastry sheets(filo sheets)
- 1 tspground cinnamon
- 60 gramspistachio nut kernels(pistachios, roughly chopped)
- 30 gramspresident unsalted french butter(Président Unsalted Butter, melted)
- 150 mlsdouble cream
- 450 gramsyeo valley natural organic yogurt(Yeo Valley Organic 0% Fat Super Thick Natural Creamy Yogurt)
- 1orange((scrubbed), zest)
- 2½ tbspclear honey(plus extra to serve)
- 1rose petals(for decorating (optional))
Detail level
Instructions
- 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.
- 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’.
- 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.
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