One of our favorite summer desserts, blending the coolness of yogurt with the refreshing tropical taste of citrus. I usually cook this yummy pastry filling pie in its simple form, without the syrup and confit addition, which is something you should definitely try. This time, I chose tangelo (a grapefruit tangerine hybrid) for a confit to give it a more decadent taste. But you can definitely taste your first yogurt filo in its simple form and it is certain you will feel like tasting it again, in many experimental ones.
Ingredients (for a standard 40x30 cm oven baking pan)
400g filo sheets (1 package)
For the confit
2 medium tangelo fruits (or other citrus like orange, tangerine, grapefruit, pomelo)
For the yogurt filling
250ml sour cream
8 tbsp. sugar
150g golden or mixed raisins (a hand of raisins)
1 vanilla bean (I used black Bourbon vanilla)
First and foremost, for this recipe you need genuine filo sheets (which are made of just water and flour by the way, and a touch of vinegar and/or oil), not margarine pastry dough sheets, but the simple filo sheets used for baklava, for instance. You can find them fresh or frozen in most supermarkets.
Start by making the confit. Use a non-sticky pot to add the juice of one tangelo to the sugar. Remove the skins of both fruits and cut them into stripes. Tangelo doesn't have a thick skin, so there is no need to remove the "whites" as we often do with orange, for the confit to not be excessively bitter. Add the water and boil at low heat until it forms a foam and until by testing the syrup (pour a little on a small plate and see if it caramelizes) you can see it is ready. Since the citrus skin is a little tougher, and we need those orange wonders to be soft and turned into sweets, you can add more water in the process until not just the syrup is ready, but also the fruit skins are soft and cooked. It should take about 45 min for this confit quantity to be ready and in the meantime, you go on and almost finish the pastry.
Turn the oven on, for preheating. While the confit is cooking, separate the eggs as egg yolks vs. egg whites. This part is not compulsory, you can actually mix the whole egg in the filling, but I prefer to whisk the whites separately, it makes the filling puffier. You can use any yogurt of your liking, the experience with this recipe shows it is best to use a more sour yogurt, this way the final dessert is more intense in contrast. This time, I used a delicious mixed yogurt, made of cow, sheep and buffalo milk. Add the sour cream too, and the sugar. Remove the seeds from the vanilla bean and add them to the mix and then just mix, mix, mix, vigorously (you can use a mixer, if you prefer), until smooth and homogenous.
Put aside and start preparing the sheets. Melt the butter in a small pan, on low heat, until liquid. Use the butter parchment to grease the pan and lay only half of the sheets this way: 2-3 sheets, grease them with the melted butter (either by using a cooking brush, or why not? a goose feather :D All right, all right, you can actually use a simple spoon), another 2-3 sheets, more greasing, until you added the entire half of sheets in the pan.
Time to wake up the egg whites: beat them with the mixer until peaking. Gently incorporate the egg whites into the filling, and when ready, pour it in the pan, over the greased sheets. Sprinkle the raisins all over. Repeat the process above, by adding 2-3 sheets, greasing them, adding more, until the other half of the sheets is on top, buttered.
Put it in the oven for about 45 minutes at 210°C. It turns crispy and golden on top, when ready, and when trying it with a toothpick, the filling is curdled.
The confit should be ready by now (you don't want a real caramel there, make sure to keep it as a syrupy confit). Remove the pan from the oven and while still hot, pour a part of the syrup on the dessert and spread evenly with a spoon or spatula. Cover with a napkin and let cool.
Cut pieces in different sizes of your liking and add more syrup and the confit on top, when serving. You can serve it in many ways, either by cutting the confit stripes in smaller pieces, or leaving them as they are, no matter your choice, it is sure to be a treat. All you need now is to sit as close to the pan as possible.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!