A simple crunchy dish for the perfect finale

People :

4

Preparation time :

30 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 1 package filo pastry (you can freeze any leftovers)
  • 50 gr. walnuts
  • 50 gr. shelled pistachios
  • 500 gr. Greek yogurt
  • Honey (optional)
  • 200 gr. sugar
  • 200 gr. water
  • Rose petals
  • A few drops of rose water
  • Dash of grenadine
  • Margarine
  • Polenta
  • 4 individual molds
Preparation
  1. For pastry molds, make a roll of pastry and cut into strips about 2cm long. Then cut each strip into 3. Cover the pastry with a damp cloth to prevent drying.
  2. Coat the molds with margarine and begin to cover with pastry layer by layer, two at a time, brushing each with margarine and sprinkling with polenta to get a more crisp finish. Put in the oven at 180 º until golden brown.
  3. For the jelly, combine water and sugar in a saucepan and bring to the boil. Simmer for 10 minutes. Remove from heat.
  4. When the syrup is warm, add a few drops of rose water and a few drops of grenadine for color. Add some rose petals and set aside.
  5. Mix the yogurt with nuts. And the chopped pistachios. Add, if desired, one or two tablespoons of honey.
  6. Fill pastry molds with the yogurt mixture and cover with rose jelly.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Media