FILO PAS­TRIES STUFFED WITH SWEET­ENED CREAM

These beau­ties are one of my favourite desserts; I adore flaky pas­try and sweet­ened cream cheese, es­pe­cially when it is home made.

Red - - Living -

Makes: 18

Prepa­ra­tion time: 35 min­utes Cook­ing time: about 30 min­utes

250g but­ter, melted

1 x 270g packet of filo sheets

400g caster su­gar

200g sliv­ered pis­ta­chios, to scat­ter Crushed dried rose petals, to scat­ter For the sweet­ened cream

2 litres full-fat milk

180ml white wine vine­gar

2-3tbsp caster su­gar

1tbsp but­ter

150ml dou­ble cream

1 For the sweet­ened cream, place the milk in a saucepan over a low heat and bring to the boil. Once boiled, add the vine­gar. The mix­ture will split, but that’s fine. Pass the milk mix­ture through a sieve, keep­ing the curd and dis­card­ing all the wa­ter.

2 Add 2-3tbsp su­gar (ac­cord­ing to how sweet you like things) and 1tbsp but­ter to the curd and mix to com­bine. Add the dou­ble cream, mix well and place in the fridge.

3 Pre­heat the oven to 220ºc (200ºc fan) mark 7.

4 Mean­while, place the filo sheets on a cou­ple of large bak­ing trays. Brush each one with the melted but­ter, then cut about 18 squares from the pas­try. Fold each one in half di­ag­o­nally and place them in the oven for about 20min un­til they are golden brown.

5 Mean­while, heat the 400g caster su­gar and 250ml wa­ter in a pan to dis­solve, then cook down to cre­ate a nice syrup. It should take about 10-12min. Set aside.

6 When the filo tri­an­gles are ready, take them out of the oven, open each one out, stuff them with the sweet­ened cream and press them back into a tri­an­gle shape to hold to­gether.

7 Driz­zle the su­gar syrup over the top, scat­ter over the pis­ta­chios and rose petals, and serve.

‘IT DE­SERVES TO BE THE HIGH­LIGHT OF THE TA­BLE’

Recipes taken from Bal­adi: Pales­tine – A Cel­e­bra­tion Of Food From Land And Sea by Joudie Kalla (Jac­qui Small, out 18th Oc­to­ber)

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