Roasted apricots with cardamom yogurt & pistachio filo crisps
- Cassie Best
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Serves 4
Easy
Prep: 15 mins
Cook: 10 mins
plus cooling
A star rating of 5 out of 5.2 ratingsRate
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Try a simple but impressive dessert for summertime, with apricots spooned over lightly whipped yogurt and served with crispy filo shards and pistachios
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 sheets of filo pastry
-
50g butter
melted
-
3 tbsp light brown soft sugar
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50g pistachios
roughly chopped, plus extra to serve
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10-12 apricots
halved and stoned
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3 tbsp honey
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2 tsp orange blossom water
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200ml double cream
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250g thick Greek yogurt
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1 tsp sugar
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5 cardamom pods
seeds crushed using a pestle and mortar
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Nutrition: Per serving
- kcal702
- fat50g
- saturates28g
- carbs50g
- sugars38g
- fibre5g
- protein10g
- salt0.56g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Lay the filo sheets on the work surface and brush each one lightly with the melted butter, then scatter over the brown sugar and pistachios. Arrange on a baking tray – don’t worry much about the size or being particularly neat. Bake for 8-10 mins until golden and crisp. Leave to cool, then break into shards. The crispy filo can be made up to two days ahead and kept in an airtight container in a cool, dry place.
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step 2
Arrange the apricots cut-side up in a roasting tin. Drizzle over the honey and 1 tsp of the orange blossom water, and roast for 10 mins alongside the filo sheets until the fruit is soft and sticky. Spoon over any roasting juices from the tin, then set aside to cool slightly.
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step 3
Combine the cream, yogurt, remaining orange blossom water, sugar and cardamom in a bowl. Whip until the cream has thickened just enough to be spreadable, then check the sweetness – add a little more honey, if you like.
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step 4
Spread some of the honeyed cream over each plate, then spoon over the roasted apricots and pour over the roasting juices. Scatter over the crispy filo shards and more pistachios. Serve straightaway while the filo is still crisp and the apricots just warm.
Recipe from Good Food magazine, July 2026
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A star rating of 5 out of 5.2 ratings
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