Ingredients: (serves 8)
2 pints bought pistachio or any good-quality ice-cream
10 sheets filo pastry
1 oz unsalted butter, melted
7 oz caster sugar
1/3 cup honey
2 cinnamon sticks
1 tbs orange flower water
Orange & date salad:
1 orange, peeled, segmented
4 fresh dates, seeded, cut into slivers
2 tbs pistachios, chopped
Directions:
Allow the ice-cream to soften slightly, then pack into a lamington pan lined with plastic wrap. Refreeze until firm.
Preheat oven to 350 F. Lightly grease a large baking tray, then place a sheet of pastry on tray, brush with a little butter, then place another sheet of pastry on top. Continue layering and brushing until you have a 5-sheet stack. Repeat to make another stack. Bake in the oven for 15 minutes until golden brown.
Meanwhile, place the sugar, honey, cinnamon and orange flower water in a pan with 1/2 cup water. Stir over low heat to dissolve sugar, then increase heat to medium and simmer for 5 minutes. Set aside.
Remove pastry from oven and pour syrup over each stack, reserving a little syrup to drizzle. Set aside pastry to cool.
Use a pastry cutter to cut out eight 6cm rounds from each pile of pastry and eight 2.5 inch rounds from the ice-cream. Return ice-cream rounds to the freezer.
Make salad by combining orange, dates and pistachios in a small bowl. Add a little of the reserved syrup. Place a pastry stack on each plate, top with a round of ice-cream, then another pastry stack. Drizzle reserved syrup over top and serve with salad.
Preheat oven to 350 F. Lightly grease a large baking tray, then place a sheet of pastry on tray, brush with a little butter, then place another sheet of pastry on top. Continue layering and brushing until you have a 5-sheet stack. Repeat to make another stack. Bake in the oven for 15 minutes until golden brown.
Meanwhile, place the sugar, honey, cinnamon and orange flower water in a pan with 1/2 cup water. Stir over low heat to dissolve sugar, then increase heat to medium and simmer for 5 minutes. Set aside.
Remove pastry from oven and pour syrup over each stack, reserving a little syrup to drizzle. Set aside pastry to cool.
Use a pastry cutter to cut out eight 6cm rounds from each pile of pastry and eight 2.5 inch rounds from the ice-cream. Return ice-cream rounds to the freezer.
Make salad by combining orange, dates and pistachios in a small bowl. Add a little of the reserved syrup. Place a pastry stack on each plate, top with a round of ice-cream, then another pastry stack. Drizzle reserved syrup over top and serve with salad.
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