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Apricot Dessert Cups with Yogurt Cream, Pistachios and Kadaif

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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.

This is how I thought of this apricot dessert cups. They are made of yogurt cream, apricots, pistachios and Kadaif, which is a Mediterranean treat. If you like apricots – you’re gonna love these desserts!

Apricot Dessert Cups with Yogurt Cream, Pistachios and Kadaif

Photo: Natalie Levin



Apricot Dessert Cups with Yogurt Cream, Pistachios and Kadaif

For the caramelized apricots:

  • 10-12 fresh apricots
  • 80 grams (1/3 cup) sugar
  • 2 tbsp. honey
  • 30 grams (2 tbsp.) soft butter
  • 1/4 cup dry white wine
  • 1 tsp. vanilla extract

For the yogurt cream:

  • 200 ml. (1 cup) natural plain yogurt
  • 250 ml. (1 cup) heavy cream (very cold)
  • 40 grams (4 tbsp.) sugar powder
  • 1 tsp. vanilla extract

For the Kadaif:

  • 200 grams Kadaif noodles
  • 50-70 grams (5-7 tbsp.) sugar powder
  • 40-50 grams (1/4 cup) melted butter

For serving:

  • 40-50 grams toasted pistachios (coarsely chopped)

White wine caramelized apricots:

  1. Wash the apricots, cross them, and cut into fairly large chunks (about 1*1 cm)
  2. Using a thick-bottomed pan, place sugar and honey, and cook together on high heat until caramel starts to form.
  3. When light caramel is formed, add butter and apricots and cook together for about 1-2 minutes.
  4. Add the white wine and vanilla and cook for about 4-5 minutes, or until wine is reduced, and the caramel thickens slightly.
  5. Drain the apricots and save the caramel until assembly. Allow to cool at room temperature

Vanilla yogurt cream:

  1. in you electric mixer bowl place yogurt place, heavy cream, sugar and vanilla and whisk together until rich and smooth mixture is formed.
  2. Transfer the cream into a pastry bag using a round piping tip and fill your serving glasses 2/3 of the height.

Kadaif:

  1. Preheat oven to 170 degrees.
  2. In a large bowl gently pull out and “open” the Kadaif using your fingers.
  3. 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.
  4. Form a small oval shape and place on a baking pan lined with baking paper
  5. Bake 10-15 minutes, or until golden.
  6. Cool completely until serving.

Assemble:

  1. 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.
  2. 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.

Apricot Dessert Cups with Yogurt Cream, Pistachios and Kadaif

Photo: Natalie Levin