Strawberry-Pistachio Lemon Poppy Seed Yogurt Bars

Lay puff pastry on a sheet tray lined with parchment paper, and poke holes across the dough.

Bake at 400ºF for approximately 15 mins. The dough will be puffed up and golden brown.

Once cooled, create an indent starting from the center of the pastry, leaving a border around the outside.

In a large mixing bowl, whisk together the Chobani Greek Yogurt, honey and eggs. 

Stir in vanilla extract, lemon zest, lemon juice, poppy seeds and ginger.

Sift flour into batter, and fold together. Pour batter into puff pastry.

Bake at 350ºF for approximately 15 mins. Remove from oven.

Sprinkle crushed pistachios over the top. Gently spoon over and swirl in Bonne Maman Strawberry Preserves.

Return to oven for approximately 15 more mins.

Once cool, chill in the fridge before cutting into bars and serving!