Millefoglie Al Pistacchio or crispy filo pastry with pistachio cream

1. Turn on the oven and preheat it to 180°C.

2. Melt the butter till it is liquid.

3. Mix the butter and honey in a bowl, and brush the mixture onto the filo pastry.

4. Bake the filo pastry in the oven at 180°C for 10 minutes. Once the filo pastry is golden brown, take it out of the oven and let it cool.

5. In a saucepan, mix the milk, cream and vanilla and bring the mixture to a boil. Then add the sugar, corn flour and egg yolks and whisk this together and bring it to a boil again. Remove from the heat and let it cool.

6. Once cooled, use a mixing machine and add the 100 grams of heavy cream. Beat it until it forms stiff peaks.

7. Add the pistachio puree to the mixture and mix well. Put it in the refrigerator overnight.

8. The next day, assemble the ingredients on a plate, layer by layer. One sheet of filo pastry, one layer of pistachio cream, one sheet of filo pastry, and so on. In total, three filo pastries will be assembled. You can fill a piping bag to pipe the cream onto the pastry.

9. Garnish the dish with chopped pistachios and icing sugar.

10. Serve the dish with 1 scoop of pistachio gelato and a drizzle of high quality olive oil.

Do you have a favourite recipe to share? Write to us at food@gulfnews.com