Creating Yoghurt Cream with Sticky Apricots and Filo Wafer is a straightforward process. Follow these easy steps:

1. Prepare the Sticky Apricots:
– In a saucepan, combine chopped dried apricots, water, sugar, and a pinch of salt.
– Bring to a boil and then reduce the heat, simmering for about 10 minutes until apricots are plump and syrupy.
– Stir in lemon juice and set aside to cool.

2. Make the Yoghurt Cream:
– In a mixing bowl, combine Greek yoghurt, honey, and vanilla extract.
– Mix well until smooth and creamy, then set aside.

3. Prepare the Filo Pastry:
– Preheat your oven to 375°F (190°C).
– On a clean surface, lay one sheet of filo pastry and brush with melted butter.
– Place another sheet on top and repeat until all sheets are stacked.
– Cut the layered filo into squares or rectangles according to your preference.

4. Bake the Filo Pastry:
– Arrange the cut filo pieces on a baking tray lined with parchment paper.
– Sprinkle cinnamon over the top and bake in the preheated oven for about 10-15 minutes, or until golden and crispy.
– Remove from the oven and allow cooling.

5. Assemble the Dessert:
– Take a serving dish and layer Yoghurt Cream at the bottom.
– Arrange the crispy filo wafers on top, followed by a generous spoonful of sticky apricots.
– Repeat the layers according to the size of the serving dish.

6. Serve and Garnish:
– Finish the dish with a few mint leaves on top for a fresh touch.
– Serve immediately or chill for another 15 minutes to enhance the flavors.

With these straightforward steps, your Yoghurt Cream with Sticky Apricots and Filo Wafer is ready to be enjoyed!