adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pistachio ice-cream pastries with orange & date salad
0 Likes
Prep Time:
250 minutes
Cook Time:
15 minutes
Total Time:
265 minutes
Ingredients:
  • 1L bought pistachio or any good-quality ice-cream
  • 10 sheets filo pastry
  • 30g unsalted butter, melted
  • 200g caster sugar
  • 80ml (1/3 cup) honey
  • 2 cinnamon sticks
  • 20.00 ml orange flower water*
  • 1 orange, peeled, segmented
  • 4 fresh dates, seeded, cut into slivers
  • 40.00 ml pistachios, chopped
Instructions:
  • Let the ice-cream soften a bit, then press into a lamington pan lined with plastic wrap. Freeze again until firm.
  • Preheat the oven to 180°C. Lightly grease a large baking tray. Layer 5 sheets of pastry on the tray, brushing each with butter before adding the next sheet. Repeat the layering process to create a second stack. Bake in the oven for 15 minutes or until golden brown.
  • Combine sugar, honey, cinnamon, and orange flower water in a pan with 1/2 cup of water. Stir over low heat until sugar is dissolved, then simmer over medium heat for 5 minutes. Remove from heat and set aside.
  • Take the pastry out of the oven and generously drizzle syrup over each stack, save a small amount for a final drizzle. Allow the pastry to cool down.
  • Cut eight 6cm rounds from each pile of pastry and the ice-cream using a pastry cutter. Place the ice-cream rounds back in the freezer.
  • Prepare a delightful salad by mixing together juicy orange slices, sweet dates, and crunchy pistachios in a small bowl. Gently toss in a splash of the reserved syrup for added flavor. Serve by layering a pastry stack on each plate, topping with a scoop of ice cream, another pastry stack, and a generous drizzle of the reserved syrup. Enjoy alongside the refreshing salad.

Similar Recipes