Food and Travel Magazine | Rosewater and Pistachio Baklava Ice Cream…
Rosewater and Pistachio Baklava Ice Cream Parfait
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Ingredients
- 100g shelled pistachios
- 50g blanched almonds
- 1⁄2tsp ground cinnamon
- 2tbsp soft brown sugar
- 8 filo pastry sheets
- 50g unsalted butter, melted, plus extra to grease
- Grated zest and juice 1⁄2 lemon
- 200g clear honey
- 2tbsp rose water
- 1 litre good-quality vanilla ice cream, softened
- Dried rose petal buds, to decorate
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