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Cardamom orange, filo and yoghurt stack
Cardamom orange, filo and yoghurt stack
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Prep Time:
25 minutes
Cook Time:
23 minutes
Total Time:
48 minutes
Flaky filo, citrusy oranges, nutty pistachios, and smooth yogurt create a delectable treat.
Ingredients:
  • 110g caster sugar
  • 2 strips orange rind
  • 1/4 tsp cardamom seeds
  • 3 navel oranges, peeled, thinly sliced
  • 6 sheets filo pastry
  • 60g butter, melted
  • 42.90 gm honey
  • 55g pistachio
  • 330g yoghurt
Instructions:
  • In a small saucepan over low heat, combine 2 cups of water and caster sugar. Stir until the sugar dissolves. Add the orange rind and cardamom seeds, then bring to a boil. Reduce heat to medium and simmer for 15 minutes. Let it cool slightly before using.
  • Place the oranges in a shallow dish. Pour the strained syrup over the oranges, then discard the rind and seeds. Cover and refrigerate for 2 hours to allow the flavors to meld.
  • 1. Preheat the oven to 200°C and line 2 baking trays with non-stick baking paper. Brush the paper with melted butter. 2. Mix 2 teaspoons of honey with the remaining butter. 3. Layer the filo sheets on a flat surface, brushing the honey butter mixture between the layers. 4. Cut the filo into 12 rectangles and place them on the prepared trays. 5. Brush the filo rectangles with the remaining honey butter. 6. Bake for 3-4 minutes, or until golden brown, rotating the trays halfway through. 7. Allow the filo pastries to cool before serving.
  • Remove the oranges from the syrup, then warm up the remaining honey until it's runny. Brush the honey over 4 rectangles, sprinkle with pistachios, and set aside.
  • Arrange 4 rectangles on serving plates. Layer with half the oranges and half the yogurt. Repeat with another layer of filo, oranges, and yogurt. Sprinkle with the pistachio-coated filo and drizzle syrup around the stack. Serve promptly.

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