Raspberry filo pastry dessert

Ingredients for 2 servings:

• 3 sheets of filo pastry
• 200 g raspberries, fresh
• 400 g yogurt substitute, vegan (coconut yogurt)
• 1 handful of pistachios
• n. B. syrup of your choice
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan, but also possible with regular yogurt

Drizzle each of the three filo pastry sheets individually with syrup and place them on top of each other on a baking sheet. Drizzle with a little olive oil, sprinkle with a handful of pistachios, and bake everything together at 180°C for about 10 minutes, toasting the pistachios. Crush about 150g of raspberries with a fork, setting the remaining 50g aside for decoration. Carefully stir the crushed raspberries into the coconut yogurt. Remove the filo pastry from the oven, let it cool, then drain the pistachios and let it cool as well. Then grind the pistachios slightly in a mortar and pestle to separate the coarse and finer kernels. Once the dough has cooled, break it into pieces, depending on your desired size. Layer the yogurt and filo pastry sheets, or arrange the pieces on a plate. Garnish with the pistachios and syrup.