Roll out the various sheets of filo pastry and brush them with oil.
Then, vertically, fold over several times as if creating an accordion.
Then roll up the accordion to create a rose.
Proceed like this with all the sheets, arranging them gradually in a baking pan lined with parchment paper.
Cook for 25 minutes in a convection oven preheated to 180 ° C.
Meanwhile prepare the cream: beat eggs and yogurt, together with orange and cinnamon.
Take the roses out of the oven, immediately pour the cream over them and bake for another 30 minutes.
the ruffled yogurt pie is ready: let it cool, sprinkle with icing sugar and serve.
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