Yogurt Cream Parfaits with Apples and Almond Streusel

Print Friendly, PDF & Email

If you’re looking for an easy dessert for Rosh Hashana – this is the one! Soft and luscious yogurt almond cream with caramelized apples and almond streusel – all layered in a nice individual glass.

Yogurt Cream Parfaits with Apples and Almond Streusel

Photo: Natalie Levin

Yogurt Cream Parfaits with Apples and Almond Streusel

8-10 glasses (about 200 ml. in volume)

For almond streusel:
100 grams sugar
100 grams all-purpose flour
100 grams cold butter cut into cubes
40 grams almond meal

For yogurt and honey cream:
200 ml. natural white yogurt 3% fat
250 ml. heavy cream
20 grams honey
1/2 tsp. vanilla extract

Caramelized apples:
6 large Granny Smith apples, peeled and diced
120 grams sugar
50 ml. water
20 grams honey
Juice of one lemon
1-2 tbsp. rum
1/2 tsp. vanilla extract


  1. Streusel: preheat oven to 180c degrees.
  2. In a food processor with a steel blade put sugar, flour, butter and almonds and process until crumbly. Spread the crumbs on a pan lined with baking paper.
  3. Bake for 8-10 minutes, until golden brown.
  4. Cool completely before use.
  5. Caramelized apples: in a medium saucepan put sugar, water and honey and heat over high heat until caramel forms.
  6. Add in the apple cubes and lemon juice and reduce the flame.
  7. Cook over medium-low until the apples are tender (but not too much) and caramelized – this should take about 5 minutes. Towards the end of cooking add the rum and vanilla.
  8. Strain the mixture and cool completely at room temperature.
  9. Yogurt and honey cream: in a bowl of a mixer whip yogurt, cream, honey and vanilla until stable cream is formed.
  10. Assemble the desserts: pour a little yogurt and honey cream in each glass, up to 1/3 if its height.
  11. Put apple cubes on top of the cream and sprinkle almond streusel.
  12. Serve immediately.


  • Keep in the refrigerator for 2-3 days.
  • You can replace the apples in any other fruit: pears, quince, nectarines etc.