Restaurants›Cafe Talya›Talya Parfait Recipe

Talya Parfait Recipe

Name: Cafe Talyas Talya Parfait Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 2 cups plain Greek yogurt (full-fat or 2%); 1 tbs honey or maple syrup (optional, to taste); 1 tsp vanilla extract (optional); 1 cup store-bought or homemade sweet granola; 1 cup fresh blueberries; 6 pieces dried Turkish apricots, roughly chopped; 1 tsp light brown sugar (for sprinkling); 2 pieces fresh mint leaves (optional, for garnish)

Inspired by Cafe Talya

Time15m

Serves2

Plain Yogurt Topped with Sweet Granola and Fresh Blueberries, Dried Turkish Apricots and Finished with Sprinkled Brown Sugar.

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Ingredients

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Parfait base

2 cups plain Greek yogurt (full-fat or 2%)1 tbs honey or maple syrup (optional, to taste)1 tsp vanilla extract (optional)

Granola

1 cup store-bought or homemade sweet granola

Fruit & dried fruit

1 cup Fresh blueberries6 pieces dried Turkish apricots, roughly chopped

Finishing sugar & optional garnish

1 tsp light brown sugar (for sprinkling)2 pieces fresh mint leaves (optional, for garnish)

Method

Parfait base

Sweeten yogurt (optional)

Place 2 cups plain Greek yogurt in a medium bowl. Stir in 1 tablespoon honey or maple syrup and 1 teaspoon vanilla extract if you prefer a lightly sweetened, aromatic base. Taste and adjust sweetness to your preference.

If you prefer the yogurt colder and slightly thicker, refrigerate for 10–15 minutes before assembling or chill the serving glasses.

Granola

Measure out 1 cup of sweet granola. If using clumpy homemade granola, break any very large clusters into bite-sized pieces so layers are even.

Fruit & dried fruit

Rinse 1 cup fresh blueberries and drain well. Pat dry gently with a paper towel to avoid excess moisture which can make granola soggy.

Roughly chop 6 dried Turkish apricots into 1/4–1/2-inch pieces so they distribute evenly through the parfait and release flavor without overpowering the texture.

Assembly

Choose two parfait glasses or small bowls. Spoon about 1/4 cup of the sweetened (or plain) yogurt into the bottom of each glass to form the first layer.

Add a layer of granola: sprinkle approximately 1/4 cup granola into each glass, pressing lightly to create a compact layer.

Scatter a generous spoonful of blueberries (about 1/4 cup) and 3 chopped apricot pieces over the granola layer in each glass.

Repeat layering: add another 1/4 cup yogurt to each, followed by another 1/4 cup granola. Evenly divide remaining blueberries and chopped apricots between the two parfaits.

Top each parfait with a final dollop (about 2 tablespoons) of yogurt if you like a creamier top, or leave the top as fruit and granola for more texture.

Finishing & serving

Sprinkle 1/2 teaspoon light brown sugar over each parfait (total 1 tsp for both) to create a faint caramel-like finish. For a finer presentation, gently press the sugar into the top so it adheres.

Garnish each parfait with a small mint leaf or two if using. Serve immediately to keep granola crunchy. If you must hold them, cover and refrigerate for up to 1 hour — add extra granola just before serving to maintain texture.