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Pistachio pancakes with clotted cream
Serves 4 Desserts and puddings
Ingredients
- 2 sheets chilled filo pastry, about 40cm x 27cm each
- 2tbsp ghee
- 2tbsp thick cream, or kaymak
- 2tbsp heaped ground pistachios
- 1tbsp sugar
Method
Take the filo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface and overlap with another sheet to create a 40cm x 40cm square of filo. Paint a little ghee where the sheets overlap, and join them together.
Leaving a margin of about 10cm around the edges, dot nine dobs of cream onto the filo to make a square about 20cm wide. Sprinkle the pistachios and sugar over the cream, and then fold the four edges of pastry over to make a square parcel about 20cm wide.
Pour 1tbsp of ghee into a frying pan and swirl to coat. Place the pan over medium heat and let the ghee warm for about 10 seconds. Drop the filo parcel into the pan (wrap-side down) and cook for 2 minutes or until golden. Using two spatulas or large knives, turn the pancake over and cook for 1 minute more.
Cut into eight squares and serve two per person as part of a breakfast spread.
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