Can I use store-bought filo pastry for the wafer?

Yes, good-quality store-bought filo pastry works well. Just remember to keep the sheets covered with a damp cloth while working to prevent them from drying out. For tips on handling filo, see https://www.seriouseats.com/how-to-work-with-phyllo-dough-filo-pastry.

What is the best way to crush cardamom pods?

To release maximum flavor, bash open cardamom pods using the flat side of a knife or a mortar and pestle, then finely crush the seeds inside. This process intensifies the aromatic qualities, enhancing both the yoghurt cream and apricots. For more about cooking with cardamom, visit https://www.bonappetit.com/story/how-to-cook-with-cardamom.

Can I prepare parts of the dessert ahead of time?

Absolutely. Prepare the filo wafer and sticky apricots in advance and store them separately. Chill the yoghurt cream until ready to serve. Assemble just before serving to maintain the crispness of the filo and freshness of the cream.

Is this dessert suitable for a gluten-free diet?

Traditional filo pastry contains gluten, so this dessert is not gluten-free. However, you might find gluten-free filo alternatives or consider using gluten-free crisp crackers as a substitution, though texture may vary.

Yoghurt Cream Sticky Apricots Filo Wafer Recipe

Ingredients

Scale

4 sheets good-quality filo pastry
40g unsalted butter, melted
1 tsp ground cinnamon
¾ tsp flaked sea salt
3⅔ tbsp caster sugar
1 egg white, beaten (30g)
200ml double cream
1 tbsp caster sugar
1½ tsp vanilla bean paste
120g thick-set Greek yoghurt
8 cardamom pods, bashed open and seeds finely crushed
60g runny honey
30g caster sugar
⅛ tsp flaked sea salt
5 cardamom pods, bashed open
1–2 lemons, zested into 6 strips and juiced for 2 tbsp
90g soft dried apricots, cut into strips
1½ tsp orange blossom water

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Instructions

1. Preheat oven to 180C (160C fan)/350F. Brush one filo sheet with melted butter, sprinkle with cinnamon, salt, and sugar. Repeat with three more layers. Top with the last filo sheet, brush with beaten egg white, and sprinkle with remaining sugar. Bake on a lined tray for 20-25 minutes until golden. Cool and break into shards.
2. Whisk double cream, sugar, and vanilla bean paste to soft peaks. Gently fold in Greek yoghurt and cardamom seeds. Chill until cold.
3. In a nonstick pan, heat honey, sugar, and salt until bubbling. Add cardamom pods and lemon zest, cook for 90 seconds. Remove from heat and stir in apricots, lemon juice, orange blossom water, and some cold water. Cool to thicken syrup.
4. Serve yoghurt cream in bowls topped with sticky apricots and a filo wafer shard. Enjoy extra filo shards on the side if desired.

Notes

🌿 Keep filo sheets under a damp cloth to prevent them from drying out during preparation.
🌀 Avoid over-whisking the cream to maintain a smooth, light texture before chilling.
💡 Store extra filo wafer shards in an airtight container for an easy, crunchy topping for future desserts.

Prep Time: 25 minutes
Chilling: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking and Stovetop
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 340 (approximate)
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg