Filo crinkle cake

Ingredients

• 375 g filo pastry
• 150 g butter, melted
• 410 ml (1 2/3 cups) cream
• 4 strips orange rind
• 1 cinnamon quill
• 165 g (¾ cup) caster sugar
• 4 eggs
• 1 tsp vanilla extract or paste
• 75 g (1/3 cup) caster sugar
• 60 ml (¼ cup) water
• 1 tsp orange blossom water
• 2 tbsp chopped pistachios
• 6 figs, halved, optional