10 to 12
By Darra Goldstein
This rich and impressive torte is like baklava with a cookie-dough crust. To intensify the raisiny flavor of the filling, the syrup is made from grape juice instead of honey.
In a bowl cream together the butter and ½ cup sugar; beat in the yogurt. Stir in the flour and mix well. Shape the dough into a ball and chill for at least 6 hours, or overnight.
Preheat the oven to 350°F</