Ingredients 10 - 12 sheets Filo pastry
2½ cups milk
1 cup whipping cream
1 egg, beaten
2 tbsp rose water
½ cup pistachio nuts
½ cup hazelnuts
2/3 cup raisins
1 tbsp cinnamon
Cream to serve, optional
Preheat the oven to 160°/140° fan forced.
Bake the pastry for about 15 to 20 minutes or until it is crisp.
Remove it from the oven and turn up the temperature to 200°/180° fan forced.
Put the milk and whipping cream in a pot and heat it very gently until it is hot, but not boiling.
Slowly add the beaten egg and rose water and cook over a very low heat until the mixture begins to thicken, stirring all the time. It won't thicken much however.
Crumble the now cool pastry with your hands, and put some of it in an ovenproof dish, depending on how many layers you make (I did two but three would be better).
Then layer the nuts and raisins.
End with the remaining pastry, and then top it with the custard mixture.
Bake in the oven for 20 minutes or until starting to go golden.
Sprinkle with cinnamon, slice and serve with some cream (optional).