Pear Filo Flowers
Ingredients
5 sheets filo pastry
70 g butter, melted
3 tbsp powdered sugar
1/2 tsp cinnamon
1-2 pears
sliced pistachios, to top
Custard
1/4 cup sugar
3/4 cup milk
1 egg
vanilla
1 tbsp rose water
Method
Preheat the oven to 180°C/350°F.
Mix the powdered sugar and cinnamon. Set aside.
Peel the pears and thinly slice using a mandoline. Set aside.
Butter each layer of filo and dust with the cinnamon sugar. Repeat 4 more times.
Cut the filo sheets into 9 smaller rectangles.
Lay the thinly sliced pears on the longer end of the rectangle.
Fold the dough forward and backward (accordion-fold) and lay some more thinly sliced pears in the middle.
Roll into a rosette. Place in a baking dish.
Bake for 25 minutes.
Whisk the milk, sugar, egg, vanilla, and rose water. Strain the mixture.
Pour the custard and top with the sliced pistachios.
Bake for 15 minutes.
