Yoghurt cream with sticky apricots and filo wafer | Ottolenghi 20

[@OSheaDean]

Gorgeous, and essentially 3 recipes in one too! Lovely

[@sarahhall9079]

Looks delicious - shall be trying it out!

[@killzmeded]

Love this as an idea how to use up if you have a few filo sheets leftover!

[@jflsdknf]

This looks amazing

[@eluzmarina]

Amazing

[@GtaRockt]

man this looks amazing, gotta try that

[@bergschoorsteen]

gonna make this for breakfast :D

[@Ottolenghi]

Breakfast for champions!

[@coljar100]

that looks amazing.....

[@evageline01]

Looks great!

[@MagdalenaLee-tn8ye]

Can I use fresh apricot for this recipe? Just wondering since Apricot is in season now

[@icecreamforever]

Am wondering if this would work with fresh in-season apricots? Also, did you allow apricots to cool before plating. Thanks

[@Ottolenghi]

You'll want to either cook fresh apricots a little beforehand for a similar result or make the syrup and pour it over the fresh aprictos when plating. Definitely leave to cool.

[@tyxeri48]

It's fyllo, my friend, it means leaf in Greek. And there are different kinds according to the thickness or 5he way 5hey are made.

[@trudybongers3534]

Its really delicious and yummy 🤤🙏🤤🙏🤤🙏🤤😃😄😀😃😄😀😃

[@jeffward7595]

Yum!

[@christianestories]

sounds great. 😅

[@heikeferdinandt7258]

❤❤❤

[@edwardjamesjr1]

Where’s the yogurt in the yogurt crème? I only saw liquid double cream

[@andra-rossanasasso4144]

Minute 3:57- he adds the yogurt to the soft peak cream 🙂

[@jeffward7595]

3:57