I love yogurt, and it’s the one thing I eat on a daily basis. I love the freshness it has and the fact that it’s so refreshing and a little sour.
In desserts, I like to combine yogurt with sweet fruits and honey – it creates such a great dessert that is perfect after a large meal or in hot summer days.
Yogurt, Apricots, Pistachio and Kadaif Dessert
For the caramelized apricots:
10-12 fresh apricots
80 grams (1/3 cup) sugar
2 tbsp. honey
30 grams soft butter
1/4 cup dry white wine
1 tsp. vanilla extract
For the yogurt cream:
200 ml. natural plain yogurt
250 ml. (1 cup) heavy cream
40 grams sugar powder
1 tsp. vanilla extract
For the Kadaif:
200 grams Kadaif noodles
50-70 grams sugar powder
40-50 grams melted butter
40-50 grams toasted pistachios, coarsely chopped
- White wine caramelized apricots: Wash the apricots, cross them, and cut into fairly large chunks (about 1*1 cm)
- Using a thick-bottomed pan, place sugar and honey, and cook together on high heat until caramel starts to form.
- When light caramel is formed, add butter and apricots and cook together for about 1-2 minutes.
- Add the white wine and vanilla and cook for about 4-5 minutes, or until wine is reduced, and the caramel thickens slightly.
- Drain the apricots and save the caramel until assembly. Allow to cool at room temperature
- Vanilla yogurt Cream: in you electric mixer bowl place yogurt place, heavy cream, sugar and vanilla and whisk together until rich and smooth mixture is formed.
- Transfer the cream into a pastry bag using a round piping tip and fill your serving glasses 2/3 of the height.
- Kadaif: Preheat oven to 170 degrees.
- In a large bowl gently pull out and “open” the Kadaif using your fingers.
- Gradually add the powdered sugar and butter, and continue processing the mixture just until the kadaif is all coated with a thin sugar and butter layer.
- Form a small oval shape and place on a baking pan lined with baking paper
- Bake 10-15 minutes, or until golden.
- Cool completely until serving.
- Assemble: on top of the yogurt cream place a 2 teaspoons of apricots and add some caramel sauce. Sprinkle pistachios on top and add the kadaif.
- Serve immediately.
- The desserts are at their best on the day of preparation.
- Instead of apricots you can use peaches or nectarines.
- If you don’t like white wine you can skip it.
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