This Middle Eastern inspired trifle is loaded with a creamy yoghurt mixture, fresh fruit and nutty pistachio baklava. It’s guaranteed to steal the show.
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Method
Step 1
Line a sieve with muslin. Place sieve over a bowl. Spoon yoghurt into lined sieve. Cover with plastic wrap. Place in the fridge for 8 hours or overnight to drain. Discard liquid. Transfer yoghurt to an airtight container and place in the fridge.
Step 2
Meanwhile, to make baklava syrup, stir the sugar, honey, orange juice, lemon juice and 3/4 cup (185ml) water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil. Cook for 2-3 mins or until the syrup thickens slightly. Place the strawberry in a heatproof bowl. Pour over one-third of the syrup. Stir to combine. Cover and place in the fridge to chill. Reserve the remaining syrup at room temperature.
Step 3
To make the pistachio baklava, grease a 20cm (base measurement) square cake pan. Process the pistachios and almonds in a food processor until finely chopped. Transfer to a bowl with the sugar and cinnamon. Stir to combine.
Step 4
Preheat oven to 180°C. Place 1 pastry sheet on a clean work surface. Cover the remaining sheets with a damp tea towel. Brush with a little butter. Place another pastry sheet on top and brush with a little butter. Repeat layering with 6 more pastry sheets and butter. Cut into two 20cm square pastry stacks. Discard excess. Brush tops with butter. Repeat with the remaining pastry sheets and remaining butter to make 4 stacks.
Step 5
Place 1 pastry stack, buttered-side down, in the base of the pan. Sprinkle with one-third of the pistachio mixture. Continue layering with pastry stacks and pistachio mixture, finishing with pastry. Brush top with melted butter. Place in the fridge for 20 mins or until firm. Use a small sharp knife to score the top layer of pastry in a diamond pattern. Bake for 35-40 mins or until golden. Pour over reserved baklava syrup. Cool slightly. Place in the fridge for 1 hour or until chilled. Cut into pieces.
Step 6
Use an electric mixer to whisk yoghurt, cream and honey in a bowl until soft peaks form. Use a slotted spoon to transfer strawberry from syrup to a bowl, reserving syrup. Add sliced strawberry and a little syrup. Toss to combine.
Step 7
Use a melon baller to scoop balls from the watermelon. Spoon one-third of yoghurt mixture into a serving dish. Top with half the strawberry mixture and half the baklava. Continue layering with the remaining yoghurt mixture, strawberry mixture and baklava, finishing with yoghurt mixture. Place in the fridge for 1-2 hours to chill. To serve, top with watermelon balls, pistachio, pomegranate seeds and Turkish delight.
Get ahead: Make the baklava up to 5 days ahead. Store in an airtight container at room temperature. Store the reserved baklava syrup, covered, in the fridge.
