Prep
1hrBake
30 minsServes
6Difficulty
Easy 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.
For the Filo Parcels
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.
Take your filo pastry out of the packet and cut the sheets into strips (about 7 cm/3in thick) lengthwise.
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.
Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
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.
Bake in the oven for 30 minutes, until golden brown.
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
Whisk the cornflour/custard powder, milk, turmeric, vanilla and sugar together in a small saucepan.
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.
Stir in the lemon zest and set aside to cool.
Ingredients – 5 items
1
For The Filo Parcels
Vegan butter
or coconut oil for greasing
Medjool dates
pitted and torn
Vanilla
pod (bean), split and the seeds scraped out or 1 tsp of vanilla paste or extract
Pistachios
Sheets of filo pastry
or 2 packets (ready-made)
For the Custard
Cornflour
(cornstarch) or 2tbsp diary-free custard powder
Plant milk
I prefer full-fat oat milk
Turmeric
ground
Vanilla
pod (bean), split and the seeds scraped out or 1 tsp of vanilla paste or extract
Tate & Lyle Pure Cane Caster Sugar
Lemon zest
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
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Our syrup range are available on Amazon and at sugarandsyrup.com
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