Filo pastry with strawberries, rosewater and cardamom cream

  • serves 4
  • Easy

This recipe for filo pastry with strawberries, rosewater and cardamom cream comes from Morito, Hackney and makes a show-stopping dessert



  • butter 2 tbsp
  • filo pastry 4 sheets
  • soft cheese 150g
  • greek yogurt 150g
  • double cream 100g
  • lemons 2, juiced
  • caster sugar 150g (or more if desired)
  • green cardamom pods 4, seeds removed and crushed
  • strawberries 300g, hulled
  • rosewater 1-2 tbsp
  • pistachio nut kernels 100g, crushed


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Melt the butter in a small saucepan.

  • Step 2

    Put a sheet of pastry onto a small baking tray and brush generously with the melted butter. Put another sheet on top and brush with more butter. Continue to do this until all four sheets are layered on top of one another in the tray. Score the pastry with a sharp knife into squares or diamonds. This will allow air to enter the pastry and it will puff up in the oven. Cook for 15-20 minutes or until golden brown. Remove from the oven and cool.

  • Step 3

    Add the soft cheese, yogurt, double cream, lemon juice and 100g of the sugar into a mixing bowl. Whisk the ingredients gently until smooth and silky. You can do this with an electric mixer or with a hand whisk. Stir in the crushed cardamom and chill until needed.

  • Step 4

    Quarter the strawberries and put in a bowl. Add the remaining sugar and rosewater (add 1 tsp at a time to get the strength you like) and stir. Let them sit for 15-20 minutes.

  • Step 5

    To serve, layer up the pastry, cream, strawberries and pistachios between 4 plates. 

Nutritional Information

  • Kcals 794
  • Carbs 78.7g
  • Protein 13.8g
  • Fat 45.6g
  • Sugars 51.8g
  • Salt 0.9g
  • Saturates 22.3g
  • Fibre 7g