date:Feb 27, 2014
Ingredients
55g (1/3 cup) pistachio kernels
60g (3 tablespoons) butter
80ml (1/3 cup) honey
7 sheets filo pastry
250ml (1 cup) water
1/2 teaspoon rose water essence
220g (1 cup) caster sugar
12 fresh figs, thickly sliced
260g (1 cup) Greek-style natural yoghurt
Method
1. Preheat oven to 180C. Line 2 baking trays with non-stick baking paper. Spread pistachios over 1 lined tray and cook in preheated oven for 5 minutes or until toasted. Set aside for 5 minutes to cool slightly. Roughly chop.