Olive Magazine

Filo pastry with strawberries, rosewater and cardamom cream

Published: August 1, 2016 at 9:36 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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

Nutrition:
NutrientUnit
kcal794
fat45.6g
saturates22.3g
carbs78.7g
sugars51.8g
fibre7g
protein13.8g
salt0.9g
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Ingredients

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

Method

  • 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. 

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