Preparation

Preheat oven to 210°C. Scrunch each filo sheet into a ball and place in a greased and lined 19 cm x 29 cm lamington pan. Bake for 10 minutes or until golden. Reduce oven to 180°C. Scatter filo with nuts, sugar and coconut.
Heat condensed milk, cream and milk in a saucepan over medium heat for 2 minutes or until warmed. Stir in rosewater, then pour over filo. Bake for 15 minutes or until golden. Serve, scattered with pomegranate seeds.

Ingredients

  • 8 sheets filo pastry
  • 70 g (½ cup) pistachios, chopped
  • 2 tbsp caster sugar
  • 2 tbsp shredded coconut
  • 395 g can sweetened condensed milk
  • 125 ml (½ cup) thickened cream
  • 1½ cups (375ml) milk
  • 1 tsp rosewater
  • pomegranate seeds, to serve