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Peach & pistachio kulfi
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Creamy dessert with exotic flavors, perfect for a summer treat.
Ingredients:
  • 360g (1 1/2 cups) bought vanilla custard
  • 1 x 395g can sweetened condensed milk
  • 1 x 300ml ctn double cream
  • 8.80 gm vanilla extract
  • 100g dried peaches, chopped
  • 80g unsalted pistachio kernels, coarsely chopped
  • 10 sheets filo pastry
  • Olive oil spray
  • 80ml (1/3 cup) honey
Instructions:
  • Combine the custard, condensed milk, cream, and vanilla in a bowl. Gently fold in the peach and half of the pistachios.
  • Divide the mixture evenly among eight 185ml (3/4-cup) metal timbale molds, then place them on a baking tray and freeze for 4 hours until firm.
  • 1. Preheat your oven to 180°C. 2. Roll up the filo tightly on a clean work surface into a log, then slice crosswise into 5mm-thick strips. 3. Scatter the filo strips on a large baking tray and spray with olive oil. 4. Bake for 5 minutes until the filo turns golden brown and crispy. 5. Allow the filo to cool for 10 minutes before serving.
  • Gently loosen each kulfi with a palette knife and carefully transfer onto serving plates. Layer with filo pastry, drizzle generously with honey, sprinkle the remaining pistachios on top, and serve right away.

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