Get creative to elevate the simple act of wrapping ingredients in pastry to make a beautiful work of art.

Recipes Rosa Matto Styling Natalie Homan | Photographs Brendan Homan

Serves 8

112g unsalted butter, melted, plus more for pan
10-12 sheets frozen filo pastry, thawed
125g fresh raspberries
2 large eggs
2 large egg yolks
250ml whole milk
125ml cream
1 tsp vanilla extract
1 tbsp rosewater
113g caster sugar
icing sugar (for serving)
dried rose petals for garnish
pistachios for garnish

Preheat oven to 190C and butter 20cm pie dish.

Place filo on a surface and cover with a tea towel. Working with 1 sheet, brush butter over 1 side. Top with another sheet of filo and brush lightly. Using your hands, gather the long side of the filo to form a loose ruffle then wind into a spiral to form the centrepiece rosette. Place in the centre of the pie dish.

Repeat with the other sheets of filo, extending the spiral shape around itself until you’ve covered the entire bottom of your pan. Make sure there is space between the sheets for the raspberries and custard that you will add later. Make the filo spiral as tall as the pie tin.

Brush the top with melted butter. Place in your pre-heated oven for 15-20 minutes or until golden, take out of oven.

Reduce oven temperature to 160C.

Scatter raspberries between the sheets and push them down into the folds.

Whisk eggs, egg yolks, milk, cream, vanilla, rosewater, and caster sugar in a large bowl to combine. Pour custard over pastry and between the filo folds and bake until custard is set, 20-30 minutes. Take out of the oven and allow to rest five minutes.

Serve pie warm or at room temperature, dusted with icing sugar, sprinkled with dried rose petals and pistachios, with Turkish delight ice cream on the side.

 

No-churn turkish delight ice cream

120g whole milk
120g cream
½ cup powdered milk
100g finely chopped Turkish delight (and/or 6 rose geranium leaves if you have them in your garden)
2 tbsp rosewater
pinch of salt
400g sweet condensed milk, cold
500g heavy cream, very cold

Place the milk, cream, powdered milk, the chopped Turkish delight and geranium leaves (if using) in a small pot and stir over medium/low heat until the Turkish delight is melted. Add the rosewater, salt and condensed milk, remove geranium leaves and refrigerate until cold.

Beat the heavy cream with a mixer until soft peaks form. Continue beating and gradually add the Turkish delight mixture. Beat until the mixture is light and fluffy.

Freeze until set (about 6-8 hours or overnight).