- 50g butter, melted
- 1/4 cup (60ml) honey
- 10 sheets filo pastry
- 1/4 cup (40g) pistachio kernels, thinly slicedFresh raspberries and blackberries, to serveFresh figs,
- cut into thin wedges, to serve
- White chocolate mousse: 180g white chocolate, coarsely chopped
- 3 egg yolks300ml thickened cream
- 1 egg white 1/3 cup (70g) caster sugar
1. Preheat oven to 180°C. Line 2 oven trays with baking paper. Combine butter and honey in a bowl. Place filo on work surface. Cover with a damp tea towel to prevent drying out. Brush 1 filo sheet with butter mixture. Top with another filo sheet and brush with butter mixture. Continue layering with remaining filo and butter mixture. Sprinkle with two-thirds pistachios.
2. Use a large knife to trim edges. Cut filo sheet lengthways into thirds. Cut each filo strip into 6 even rectangles (you should have 18 rectangles). Arrange on prepared trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden and crisp. Cool on trays.
3. Meanwhile, to make chocolate mousse, stir chocolate in a heatproof bowl over a saucepan half-filled with simmering water until melted. Set aside for 5 minutes to cool. Whisk in egg yolks until well combined.
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