Joudie-kalla-filo-parcels

Cream-filled filo pastries

Joudie Kalla's sweet cream-filled pastries make the perfect finale for your Iftar meal

By , 30 April 2018

(10 votes)

Cream-filled filo pastries
  • 1 Hour

  • Serves: 18

  • Price: 19p per serving

These rich, cream-filled pastries are a traditional dessert eaten across the world during Ramadan. Thanks to their high fat content, which provides slow-releasing energy, warbat bil ishta help to replenish energy stores.

Nutritional Info
Each 48g serving contains
  • Energy

    673KJ

    161KCAL

    8%
  • Fat

    9.6g

    high

    14%
  • Saturates

    5.8g

    high

    29%
  • Sugars

    9.6g

    med

    11%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1402kJ/335kcal.
Ingredients
  • 1L whole milk
  • 50ml white wine vinegar
  • 60g unsalted butter
  • 145g caster sugar
  • 150ml double cream
  • 200g pack Asda Ready Rolled Filo Pastry
  • Juice ½ lemon
  • 10g shelled pistachios, crushed
Method
  • Bring the milk to a boil in a large pan. Add the wine vinegar, then cook for 2 mins until the curds separate from the whey. Sieve, discarding the liquid.

  • Put the warm curds into a bowl and stir in 10g of the butter and 20g of the sugar. Mix in half of the cream until smooth then chill in the fridge. Stir in the remaining cream.

  • Preheat the oven to 200C/180C Fan/Gas 6. Melt the remaining butter and use a little to grease 2 large baking trays.

  • Lay a sheet of filo pastry on a chopping board. Brush with melted butter, layer with another sheet, then brush again with butter. Repeat until all the pastry is stacked. Cut into 18 squares and diagonally fold each into a triangle. Arrange on the trays and bake for 8-10 mins, until golden.

  • Meanwhile, to make the syrup, put the remaining 125g caster sugar in a pan with 150ml water and bring to a boil. Cook for 10 mins or until reduced by half. Turn off the heat, add the lemon juice and allow to cool.

  • When the pastries are fully cooled, carefully open each folded triangle and spoon in some of the cream mixture. Drizzle with the syrup and sprinkle with the pistachios to serve.