CRISP FILO PARCELS WITH CREAM & ROSE WATER

MOUTABAG ASHTA

I know that there’s a tradition in the UK of using cream in pastries, and it’s no different in Lebanese cuisine. This recipe looks impressive, but actually you don’t need any pastry skills as it’s made, very handily, from filo pastry. Once baked, douse in syrup and top with pistachio nuts.