Raspberry Filo Smush
by
Derek Farwagi
Ingredients
- 6-8 2" X 2" Frozen Filo pastry squares.
- 2 tspn Honey
- A palmful of shelled pistachios
- 1 cup Ripe raspberries
- 1 Cup Greek yoghurt
Instructions
- Preheat the oven to 350ºF
- Cut 3-4 sheets of frozen Filo dough into 2" wide squares.
- Spread squares on a baking tray and bake for 3-5 minutes until the filo starts turning golden.
- Meanwhile, in a medium bowl add a teaspoon of orange blossom water to a cup of yoghurt and blend. Then crush most of the raspberries with a fork ( keep a few whole for garnish) and ripple them through the yoghurt. (Don’t over mix. You want to keep red ripples through the white yoghurt. If you stir too much you end up with something that looks like raspberry flavored yoghurt).Set aside. Check Filo.
- Coarsely crush the pistachios in a small plastic bag with bottom of small pan. Set aside.
- Remove the Filo squares from the oven.
- Arrange 3-4 pieces of crispy filo squares as a base on two small dessert plates.
- Add half the yoghurt to each plate and snap off pieces of baked Filo and insert around the yoghurt mound.
- Garnish with whole raspberries, drizzle with honey and garnish with ground pistachios.
Tried this recipe?Tried this recipe? Let me know how it turned out.