Your go-to vegetarian recipe collection

Mushroom recipes

Grilled split pitas with hummus, halloumi and avocado

5 minutes

Avocado recipes

Avocado, chicory and celery salad with tofu

5 minutes

Dried pear and buttermilk panna cotta

5 minutes

Chickpea recipes

Chickpea and cashew curry

20 minutes

Nutty phyllo layers with rosewater syrup

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 packet phyllo pastry
250 g butter, melted
200 g almonds, roughly chopped
200 g walnuts or pecan nuts, roughly chopped
300 g pistachios, shelled
2 teaspoons ground cinnamon
1 teaspoon ground cumin
6 tablespoons brown sugar

For rosewater syrup:

1 1/4 cup water
1 cup sugar
A knob of butter
4 teaspoons rosewater

Method

Preheat the oven to 180°C.
Combine nuts, cinnamon, cumin and brown sugar. Line a large baking tray with a sheet of phyllo and brush very lightly with melted butter.
Repeat with three more layers. Spread with a third of the nut mixture. Repeat process two more times, and end with a three sheets of phyllo. Use a rolling pin and press down on phyllo. Brush with butter.
Use a sharp knife and cut diamond shapes right through the pastry. Bake for 30 – 40 minutes until golden brown. Pour the warm rosewater syrup over and leave to cool. Serve with yoghurt or cream.

To make rosewater syrup: Bring water and sugar to boil in a small saucepan. Add butter and lemon juice and cook until syrupy. Remove from heat and cool down. Add rosewater and stir through.

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Nutty phyllo layers with rosewater syrup

Nutty phyllo layers with rosewater syrup

Ingredients

Method