Name: Pistachio, Date & Custard Filo Parcels
Yield: Serves 6–8
Ingredients: 2 cardamom pods, ground in a pestle and mortar, or ½ teaspoon ground cardamom; 4 Medjool dates, pitted and torn; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 2 packets (about 500 g/1 lb 2 oz) of ready-made filo pastry; 3 x 400 g (14 oz) tins of coconut cream or full-fat coconut milk, chilled in the fridge overnight; 200 g (7 oz) Medjool dates, pitted and torn; vegan butter or coconut oil, for greasing; 30 g (1 oz) vegan butter, melted, or coconut oil; 1 teaspoon cinnamon; double batch of Homemade Custard (double the recipe); 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 70 g (2½ oz) pistachios; 1 tablespoon maple syrup; 3 tablespoons caster (superfine) sugar; chopped pistachios; 2 tablespoons soft brown sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I am a big custard fan. I also love a quick solution, and this is exactly what this beauty is. Maximum flavour, minimum effort. The parcels can also be easily pre-cooked and eaten cooled.

Ingredients

For the Filo Parcels

vegan butter or coconut oil, for greasing
200 g (7 oz) Medjool dates, pitted and torn

Dinner
Vegan

Method

If you are making the no-churn ice cream, begin by putting a metal mixing bowl in the fridge for 10 minutes. If not, then skip these next few steps.

Keeping the tins upright, scoop the coconut cream from the tins of coconut cream/milk, reserving the clear liquid for other uses. Add to the chilled mixing bowl.

Using a hand-held mixer, whip the cream until smooth and creamy, then