Rose petal jam and finely chopped pistachios, for garnish
METHOD
Preheat oven to 200 ˚C (400˚F).
Layer 10 phyllo sheets on a work surface. Cut into 10cm (4in) squares, keeping layers intact. Place a generous teaspoon of cream on one corner of a square stack. Fold uncovered side diagonally over filling to form a triangle. Continue to fill and fold remaining squares.
Place close together in a shallow baking dish. Pour enough clarified butter over pastries to cover them.
Bake for 45 minutes, or until golden.
Let cool for 2 minutes. Pour off excess clarified butter. Pour enough sugar syrup evenly over warm parcels to cover them. Pour off excess syrup.
Arrange on a serving plate. Garnish with jam and pistachios. Phyllo Florets
Layer 5 phyllo sheets on a work surface, Keep remaining sheets covered until ready to use. Using a 10cm (4in) fluted round cookie cutter, cut phyllo into rounds. Repeat to layer and cut remaining 5 phyllo sheets.
Place stacked rounds in a single layer in a shallow baking dish. Pour enough clarified butter over rounds to cover them.
Bake, cool, pour off butter, soak in and pour off syrup, as directed at left page.
To assemble, alternate 3 layers of phyllo rounds with 2 layers of cream and/or nut filling, beginning and ending with phyllo.
Arrange on a serving plate. Offer more syrup to add as desired.
CHEF NOTES
In this recipe, phyllo is baked in clarified butter, but similar results can be achieved by brushing individual sheets with melted butter before baking.
