Ingredients
For the phylo dough:-
4 phylo sheets
2 tablespoons butter
2 tablespoons sugar
½ cup crushed pistachios
For the pistachio cake:-
1/3 cup butter
½ cup sugar
3 eggs
1 cup flour
¾ cup finely crushed pistachios
1 tablespoon concentrated mint syrup
For garnishing:-
Icing sugar
Crushed pistachios
Whipped cream
Cherries.
4 phylo sheets
2 tablespoons butter
2 tablespoons sugar
½ cup crushed pistachios
For the pistachio cake:-
1/3 cup butter
½ cup sugar
3 eggs
1 cup flour
¾ cup finely crushed pistachios
1 tablespoon concentrated mint syrup
For garnishing:-
Icing sugar
Crushed pistachios
Whipped cream
Cherries.
Method
For the pilaf:-
- Preheat oven to 180 C.
- Cut phylo dough into discs that fit a 24 cm oven pan.
- Brush phylo dough with butter and sprinkle sugar, repeat this step for the other 4 layers.
- Bake for 15 minutes or until golden.
For the pistachio cake:-
- In a deep bowl beat sugar and butter using an electric whisker on a medium speed for 7 minutes until fluffy and creamy.
- Gradually add eggs (one at a time) with constant beating.
- Add flour, pistachios and mint syrup, continue beating until well combined.
- Pour the mixture in a 24 cm greased oven pan (the same size as the pilafs’).
- Bake for 25 minutes or until golden brown, invert the cake over a wire rack and set to cool.
- Transfer the phylo layer into a serving plate followed by the cake over it, garnish with icing sugar, pistachios, whipped cream and cherries.
* you can give a color to the cream by adding drops of approved green artificial color or drops of the concentrated mint syrup while whipping.
- Preheat oven to 180 C.
- Cut phylo dough into discs that fit a 24 cm oven pan.
- Brush phylo dough with butter and sprinkle sugar, repeat this step for the other 4 layers.
- Bake for 15 minutes or until golden.
For the pistachio cake:-
- In a deep bowl beat sugar and butter using an electric whisker on a medium speed for 7 minutes until fluffy and creamy.
- Gradually add eggs (one at a time) with constant beating.
- Add flour, pistachios and mint syrup, continue beating until well combined.
- Pour the mixture in a 24 cm greased oven pan (the same size as the pilafs’).
- Bake for 25 minutes or until golden brown, invert the cake over a wire rack and set to cool.
- Transfer the phylo layer into a serving plate followed by the cake over it, garnish with icing sugar, pistachios, whipped cream and cherries.
* you can give a color to the cream by adding drops of approved green artificial color or drops of the concentrated mint syrup while whipping.
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