Mango Warbat
By OcadoLifeThese surprisingly light pastries with crunchy pistachios, flaky filo and a hint of orange are the perfect pairing with mint tea.Time and servings
Ingredients
10 total- 425 g of mango slices, drained and cut into small chunks
- 7 large of filo pastry sheets, defrosted if frozen
- 50 g of butter, melted
- 175 g of mascarpone
- 175 g of ricotta
- 50 g of icing sugar
- 1 tsp of orange blossom water
- 100 g of caster sugar
- 3 pods of cardamom, bruised
- 30 g of pistachios, (a handful)
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. Place a sheet of filo pastry on a clean work surface and brush it with butter. Repeat the process with the remaining filo sheets, placing them directly on top of one another.
Step 2
Cut the stacked sheets of buttered filo into 9 squares around 10cm x 10cm (or a few more/less, depending on the size of the filo sheets). Fold each square of stacked pastry diagonally to form a triangle. Try not to press the layers down too hard.
Step 3
Place the pastry triangles on a baking tray lined with baking paper and brush the tops with more butter, then bake for 12-14 mins until they are a deep golden colour. Remove from the oven and allow to cool.
Step 4
Mix the mascarpone, ricotta, icing sugar and orange blossom water together thoroughly and put in the fridge to chill.
Step 5
Place the caster sugar, cardamom and 125ml water in a pan and stir gently to combine. Heat until the mixture has reduced by half and has a syrupy consistency. Leave to cool – it will become stickier as it cools
Step 6
To assemble the warbat, carefully open each folded triangle of pastry a little and spoon or pipe in the sweetened cheese mixture, followed by some chunks of mango. Drizzle over the sugar syrup and scatter with pistachios.