Sweet filo triangles with cardamom, clementine and pistachios
Say hello to sweet filo triangles! Fragrant cardamom, sticky citrus, crunchy nuts and crisp pastry – this beautiful, festive dessert can be put together in the time it takes to bake the filo.
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Ingredients
- 20g shelled pistachios
- 2 sheets filo pastry
- 30g unsalted butter, melted
- 2 clementines
- 2 cardamom pods, split and seeds crushed
- 50g caster sugar
- 3 tbsp extra thick double cream
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Method
- Heat the oven to 200°C fan/gas 7. Put the pistachios in a small dish and pop them in the oven while it heats up.
- Cut the filo sheets in half to create 4 long strips, then cut each strip into quarters to create 16 squares. Brush each square with butter, then stack them up in 4 equal piles. Fold each pile in half on the diagonal to create 4 triangles, then put them on a baking tray lined with baking paper. Brush the tops with more butter, then bake for 8-10 minutes until crisp (remember to remove the pistachios once the oven is up to temperature).
- Finely grate the zest of the clementines into a small pan, then add the crushed cardamom seeds, sugar and 50g water. Bring to the boil and allow to bubble for 2 minutes to create a syrup. Meanwhile, peel and cut the zested clementines into 1.5cm thick slices, then stir these into the syrup.
- Serve the filo parcels with the clementines, a drizzle of syrup, the cream and the pistachios.
Nutrition
- 512kcals Calories
- 30.3g (16.1g saturated) Fat
- 6.3g Protein
- 53.1g (33.7g sugars) Carbs
- 1.2g Fibre
- 0.2g Salt
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