FILO PASTRY WITH RHUBARB, ROSEWATER & CARDAMOM CREAM
3T unsalted butter
6 sheets filo pastry
500g rhubarb, cut into
4cm pieces
250g caster sugar (or more) 4T rosewater
200g cream cheese
200g Greek yoghurt
150g cream juice of 2 lemons
6 green cardamom pods, husked and seeds finely ground 150g shelled unsalted pistachio
nuts, crushed
2T icing sugar, for dusting
1. Heat the oven to 180°C/fan oven 160°C/gas mark 4. Melt the butter in a saucepan and put to the side. Place a sheet of pastry on a baking tray and brush generously with butter. Place another sheet on top and brush with more butter. Layer until all six sheets have been used. Score the pastry to create squares and allow air to enter so it can puff up in the oven. Bake for 15 minutes or until golden. Remove from the oven and set aside. 2. Place the rhubarb in a roasting tray and sprinkle with 150g sugar and the rosewater. Cook in the oven for 20 minutes or until tender. Remove from the oven and set aside. 3. Gently whisk the cream cheese, yoghurt, cream, lemon juice and remaining sugar in a bowl until smooth and thick. Stir in the ground cardamom and refrigerate until ready to serve. 4. Place a few pieces of pastry on each plate but keep six pieces aside. Top with cream, rhubarb and pistachios. Add a piece of pastry and dust with icing sugar.
To drink Go for a sweet white, such as Groote Post Riesling 2016 (R89), to cut through the tart rhubarb. n