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.
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
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