These elegant, mouth-watering, triangle-shaped filo pastries are filled with ground almond paste scented with orange blossom water and dusted with icing sugar. These frangipane-filled pastries are quick and easy to prepare and when paired with vanilla ice cream and mixed berries make a marvellous dessert.
250g/9oz (about 8 sheets) ready-made filo pastry, at room temperature
For the filling: 1¼ cups (175g/6oz) blanched almonds, finely ground; 2 tbsp caster (superfine) suga
Sutlach is a light but nourishing rice pudding. Traditionally it is served on Friday night, after Saturday Sabbath morning service, as part of the meal breaking the fast on Yom Kippur, or for the Jewish festival of Shavuot. The recipe can be found on page 228 of Stella’s Sephardic Table cookbook. #events #menu #specials #rice #dessert #YomKippur #Sabbath #Shavuot
These elegant, ivory-coloured meringues are crunchy to bite into yet soft and chewy inside because of their soft mastic- and vanilla-flavoured centres. They are utterly divine at afternoon tea, baked with your favourite topping. If making as a dessert, no topping is required before baking. My updated twist to transform this classic meringue into an exotic prepare-ahead dessert is to stack them on a platter and top with lightly whipped cream, freshly sliced mangoes and a drizz