75g light soft brown sugar
1⁄2 tsp ground ginger
1 tsp ground cinnamon
Seeds scraped from 1 vanilla pod
3 large sheets filo pastry
75g butter, melted
800g strawberries, hulled and halved
For the orange flower cream
1⁄2 tsp orange flower water
1⁄2 tsp orange extract (optional)
300ml double cream
300g crème fraîche
4 tbsp mild honey, such as acacia
Step 1) Pre-heat the oven to 180°C, Gas Mark 4, and line 2 large baking sheets with
non-stick baking paper. Slice 25g of the pistachios and set aside.
Step 2) In the small bowl of a food processor, whizz together the remaining pistachios, sugar, ginger, cinnamon and vanilla seeds with a pinch of salt to make a textured "rubble".
Step 3) Lay 1 sheet of filo out flat, short side closest to you; it should measure about 31x38cm. Brush very generously with melted butter and scatter with an even layer of the spiced pistachio mixture. Cut the pastry in half down the centre to create 2 long rectangles. Lay 1 half on top of the other and cut into 6 rectangles, then carefully lift onto one of the lined baking sheets. Repeat with the remaining sheets to create 18 small rectangles in total. Drizzle over any leftover butter and cook for about 10 minutes, until golden and crisp.
Step 4) Leave for 5 minutes, then cool completely on wire racks. They will keep in an airtight container for up to 2 days. Whip together all the orange flower cream ingredients, except 3 tablespoons of the honey, until softly whipped. To assemble, top a filo rectangle with orange cream. Add strawberries, then repeat, finishing with a filo rectangle. Top with strawberries and scatter with sliced pistachios. Drizzle half a tablespoon of honey over each just before serving.
Chosen byHomes & Gardens