Almost as pretty as it is delicious (almost) this dish has layers upon layers -- both of pastry, and of actual flavours. Think sweet, nutty almond; complemented by notes of citrus; with delicate rosey aromas to finish it off!
You will need
- 140g cultured plant-based butter, room temp
- 220g caster sugar
- 80g plain flour
- 10g cornflour
- 160ml oat milk
- 350g almond meal
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 orange, zest (and some juice on standby)
- 1 lemon, zest only
- 1/2 cup smashed up pistachios
- 2 tablespoons rose water
- 1 packet filo pastry sheets
- 4 tablespoons rose petals dried
- 1/2 cup olive oil
- Icing sugar
- 2 tablespoons pistachios
- More rose petals
Recipe: Simon Toohey
40 mins to prep
40 mins to bake
Preheat the oven to 180°C.
Add the butter and sugar to a bowl and mix together until combined, place in the flours and mix in and again with the oat milk. Put in the almond meal, baking powder and vanilla and mix all to a paste. Grate in the orange and lemon zest, the pistachios, rose petals and rose water. Mixing all to a paste and set aside. If the mixture is too dry add a little orange juice.
Clear a long bench, the longest you have. Place the square sheets of fillo on the bench one at a time. But with every new sheet place on the last 1/3 of the previous sheet (making sure you paint with a little oil so the pieces stick then once you have a long flat sheet. Then lightly paint over the sheets with a small amount of oil. Add a big tablespoon of the mixture about 3 inches from the bottom of the pastry and keep doing this following the line along the length of the pastry when all the mixture is gone, cut off the leftover pastry. Join the mixture together where there are gaps with the back of a wet spoon.
Taking the flap of pastry closest to you, start folding over the mixture all the way along and then come back continuing to roll the mixture like a sausage roll. Finally, from one end, curl it on itself like a snake until it is one big round piece of pastry.
Place on a baking tray and into the oven and bake for 35–40 minutes or until golden and delicious.
Dust with icing sugar and garnish with rose petals and pistachios.
Recipe: Simon Toohey