Ingredients
Serves 10
6 sheets of Fillo Pastry
¾ cup granulated sugar
4 large eggs, room temperature
2 cup panko or regular bread crumbs
1 cup pistachio nuts, whole and roasted, then chopped finely.
2 tsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp orange flower water
125g unsalted butter, melted and cooled slightly
3 tbsp butter, melted
To serve
Date molasses
Icing sugar, dusting
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Whisk sugar and eggs until light and fluffy.
In a separate bowl mix bread crumbs, pistachios, baking powder, cinnamon and nutmeg.
Add eggs to the dry mixture and fold through with the orange flower water and melted butter.
Pour into a lined, 20cm round baking tin.
Butter half a sheet of Fillo Pastry, fold over, and butter again. Place on the cake and tuck in so it fits in the tin. Repeat with remaining sheets of Pastry, toping with butter.
Bake for 40 minutes or until the cake has cooked through and the pastry is golden and flaky. Allow to cool in the tray for 10-20 minutes.
Slice into wedges, drizzle with date molasses and dust with icing sugar to serve.
Recipe by Adrian Richardson for Good Chef Bad Chef.