THE ROSE-WATER FRUIT FOLD

(Our Play on Balkan Phyllo Pear Parcels)

THE ROSE-WATER FRUIT FOLD

Ingredients: 4 Firm Pears (peeled and diced small), 1 tsp Cardamom, 1 tsp Cinnamon, 2 tbsp Rose water, 6 sheets Phyllo pastry, 100g Butter (melted), 50g Walnuts (ground), 50g Sugar...

Ingredients

  • 4 Firm Pears (peeled and diced small)
  • 1 tsp Cardamom
  • 1 tsp Cinnamon
  • 2 tbsp Rose water
  • 6 sheets Phyllo pastry
  • 100g Butter (melted)
  • 50g Walnuts (ground)
  • 50g Sugar

Cooking Method

  1. The Scorch Fry pear dice in butter with sugar until caramelized; remove.
  2. The Bloom Whisk rose water and spices into the warm pears; the heat will release the floral oils.
  3. The Build Brush phyllo with butter; place a spoonful of the spiced pear-silk in the center and fold into triangles.
  4. The Bake Roast at 200°C for 20 minutes until rock-hard golden charred.
  5. The Final Flourish Drizzle with raw honey and top with raw crushed pistachios.

Cuisine: Balkan

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