Making Yoghurt Cream with Sticky Apricots and Filo Wafer is a simple process that anyone can master. Just follow these easy steps:

1. Prepare the Apricots: In a saucepan, combine the chopped apricots, water, lemon juice, and cinnamon. Cook over medium heat for about 10-15 minutes until the apricots soften and a syrup forms. Stir occasionally to prevent sticking.

2. Prepare the Yoghurt Cream: In a medium bowl, mix the Greek yoghurt with honey or maple syrup until smooth and well-combined. Adjust sweetness to your taste.

3. Prepare the Filo Wafer: Preheat your oven to 375°F (190°C). Lay out the filo sheets on a clean surface. Brush each sheet with melted butter and then stack them on top of each other. Cut the stacked sheets into squares or desired shapes. Place them on a baking tray lined with parchment paper.

4. Bake the Filo: Bake the filo squares in the preheated oven for about 10-12 minutes, or until they are golden and crispy. Keep an eye on them, as they can burn quickly.

5. Assemble the Dish: Once the filo is cool, layer a generous spoonful of yoghurt cream on a plate, then top with the sticky apricots. Finally, sprinkle the crispy filo on top. Garnish with fresh mint leaves for an added burst of flavor.