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pistachio date and custard filo parcels

Bettina’s Kitchen Pistachio, Date & Custard Filo Parcels

  Rating 0.0

Prep

1hr

Bake

30 mins

Serves

6

Difficulty

Easy
pistachio date and custard filo parcels

About

From her amazing book Celebrate, Bettina Campolucci Bordi shares her delicious Pistachio, Date & Custard Filo Parcels recipe. It is a quick solution, with maximum flavour and minimum effort.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

For the Filo Parcels

Step 1

To make the filo parcels, preheat the oven to 180°C (350°F/gas 4). Grease an oven tray and get on with blitzing the pitted dates, vanilla and pistachios in a food processor or blender until you have a sticky mixture.

Step 2

Take your filo pastry out of the packet and cut the sheets into strips (about 7 cm/3in thick) lengthwise.

Step 3

Add a generous layer of custard and a layer of the date and pistachio mix on the right corner of the strip and fold diagonally to the left, enclosing the filling and forming a triangle.

Step 4

Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.

Step 5

Brush the outer surface with melted butter with a pastry brush, cover the whole of the top layer of pastry with the melted vegan butter/coconut oil, drizzle with maple syrup, then sprinkle with the chopped pistachios and brown sugar and place on the pre-greased oven tray.

Step 6

Bake in the oven for 30 minutes, until golden brown.

Step 7

Once the filo parcels are cooked, remove from the oven and serve hot with the no-churn ice-cream (if using), or leave to cool to room temperature before you serve.

For the Custard

Step 1

Whisk the cornflour/custard powder, milk, turmeric, vanilla and sugar together in a small saucepan.

Step 2

Bring to the boil on the stovetop while stirring until the custards thickens enough to coat the back of a spoon, then remove from the heat.

Step 3

Stir in the lemon zest and set aside to cool.

Ingredients – 5 items

Serving

1

For The Filo Parcels

Butter

Vegan butter

or coconut oil for greasing

Dates

Medjool dates

pitted and torn

200g
Vanilla

Vanilla

pod (bean), split and the seeds scraped out or 1 tsp of vanilla paste or extract

1
Pistachios

Pistachios

70g

Sheets of filo pastry

or 2 packets (ready-made)

500g

For the Custard

Cornstarch

Cornflour

(cornstarch) or 2tbsp diary-free custard powder

2tbsp
Plant-based-milk

Plant milk

I prefer full-fat oat milk

360ml
Turmeric

Turmeric

ground

1/4tsp
Vanilla

Vanilla

pod (bean), split and the seeds scraped out or 1 tsp of vanilla paste or extract

1
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

2tbsp
Lemon-zest

Lemon zest

1/2

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