Preparation time: 20 minutes
For 24 small pieces
1 package Petite-Beurre Papadopoulou
500 g Skotidakis Greek yogurt 10%
Full 250 ml fresh milk (1 cup)
100 g sugar (7 tablespoons)
50 g corn flour (5 tablespoons)
Place all ingredients except the biscuits in a saucepan with medium heat and stir until the mixture boils. Continue stirring for another 2 minutes.
Place all biscuits on a large oven pan (size 26x34 cm). Pour on top of biscuits the warm yogurt mix and spread evenly.
Break in samll pieces all remaining biscuits and over the yogurt cream.
Once cool carve with a knife, using as a guide the edge of the biscuits.
Serve plain or enrich with a variety of jams and preserves.
Tip: a jam of any berries will better highlight the taste of yogurt while a strawberry or apricot jam will to make it taste sweeter.