Blueberry And Yogurt Pastries - cooking recipe

Ingredients

2 cups Greek-style natural yogurt
1/4 cup brown sugar
1/2 cup unsalted pistachio kernels
1/2 cup sugar
8 sheets phyllo pastry dough
5 tbsp butter, melted
1 1/4 cups blueberries

Preparation

Place a quarter of the yogurt in a strainer lined with a clean damp piece of cheese cloth. Place over a bowl. Sprinkle yogurt with a little of the brown sugar. Top with another quarter of the yogurt, then a little more brown sugar. Repeat twice more, finishing with brown sugar. Cover with plastic wrap. Chill overnight until yogurt is very thick and all liquid has drained away into bowl.
Spread pistachios over a large greased baking tray. Combine sugar and a 1/4 cup of water in a small saucepan over moderate heat. Cook and stir until sugar dissolves, then simmer, without stirring, for 3-4 minutes or until golden. Carefully pour hot syrup over pistachios, tilting baking tray to cover. Stand until set and cooled. Process in a food processor until fine crumbs form.
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Working with one sheet at a time, brush phyllo with melted butter and sprinkle with a little of the pistachio crumbs. Repeat layers with phyllo and crumbs, finishing with a layer of pistachio crumbs. Transfer stack to prepared tray. Bake for 8-10 minutes or until golden and crisp. Using a large serrated knife, cut filo stack into 8 equal pieces lengthwise. Half crosswise to form 16 pieces in total. Cool.
To serve, place 1 piece on a serving plate. Top with some yoghurt and blueberries. Repeat the layer once more.