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Ingredients

4 sheets fresh filo pastry
30g unsalted butter, melted
45g (1/3 cup) shelled pistachios
1 tablespoon caster sugar
1/4 teaspoon mixed spice
8 fresh dates
80ml (1/3 cup) thickened cream
200g tub goat's curd (see note)
2 teaspoons honey, plus extra, to serve

Method

Step 1 Preheat oven to 180C. Grease 8 holes in pan. Place 1 pastry sheet on a work surface. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups. Brush cups with a little more butter and bake for 6 minutes or until golden.
Step 2 Meanwhile, place nuts, sugar and spice in a small food processor and process until coarsely crushed. Halve dates, remove seeds and roughly chop.
Step 3 Whisk cream until soft peaks form, then fold in goat's curd and honey.
Step 4 Place 1/2 teaspoon nut mixture in each cup. Divide curd filling among cups. Top with dates and remaining nut mixture, and drizzle with extra honey to serve.

Filo pastry cups with goat's curd, dates and pistachios

How to make Filo pastry cups with goat's curd, dates and pistachios

Ingredients

Method