Rose and Pistachio Filo Dessert
By OcadoLife
Published on 21 January 2025
Layers of buttery, flaky filo create a deliciously crisp contrast to the raspberry- and rose-infused cream in this Rose and Pistachio Filo Dessert, from cook and recipe writer Sophie Mann. It’s just the job when you want to go big on wow factor without too much effort. Time and servings
25 minsTotal time
2Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 60g pistachios, crushed
- 1 tbsp soft brown sugar
- 2 sheets filo pastry
- 20g unsalted butter, melted
- 75ml double cream
- 75g reduced-fat crème fraîche
- 1.5 tbsp icing sugar
- 80g frozen raspberries, defrosted
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6; line a baking tray with baking paper. In a small bowl, combine three-quarters of the pistachios with the brown sugar.Step 2
Lay out the filo pastry on a clean surface and cut in half to make 4 squares. Working quickly, brush the first square with melted butter and sprinkle with a third of the pistachio and sugar mixture. Top with the next square; repeat twice more, finishing with a piece of filo brushed with butter.Step 3
Using a sharp knife, cut the layered filo square in half, then cut each half into 3 equal rectangles to get 6 in total. Transfer to the baking tray, place another tray on top and bake for 8-10 mins; cool completely.Step 4
Meanwhile, combine the cream, crème fraîche, icing sugar and rose water in a mixing bowl; whip until soft peaks form. Fold in the raspberries to create a rippled look.Step 5
Place a cooled filo rectangle on a plate and spread with a quarter of the rose and berry cream; top with another filo rectangle and a layer of cream, then finish with filo. Repeat on a second plate; sprinkle the remaining pistachios on top.Step 6
Recipe Tip: Allow extra time for cooling.