Warm phyllo flakes with date-orange cream and pistachio
An original dessert of crisp baked phyllo flakes served with a silky date, yogurt, and orange cream, finished with toasted pistachios and a touch of honey. It combines delicate textures with warm, citrusy, lightly caramelized flavors.
Ingredients
- 180 g phyllo dough (descongelada si es congelada)
- 70 g unsalted butter (derretida)
- 60 g pistachios (pelados and chopped gruesos)
- 180 g Medjool dates (boneless and chopped)
- 120 ml water (for suavizar the dátiles)
- 2 tsp orange zest (finely grated)
- 45 ml orange juice (freshly squeezed)
- 220 g plain Greek yogurt (whole)
- 120 g mascarpone cheese (at room temperature)
- 45 ml honey (more a poco extra for terminar)
- 5 ml vanilla extract
- 1 g ground cinnamon
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Line a large baking tray with parchment paper.
- 2
Place the chopped dates in a small saucepan with the water, orange juice, and half of the orange zest. Cook over low heat for 5 to 7 minutes, until the dates are very soft and the liquid is nearly absorbed.
- 3
Blend the date mixture until smooth. Let it cool for 10 minutes.
- 4
In a bowl, combine the Greek yogurt, mascarpone, honey, vanilla, cinnamon, salt, and the warm or cooled date paste. Whisk until smooth and creamy. Chill while you prepare the crisp phyllo.
- 5
Lay the phyllo dough on a clean surface and keep it covered with a barely damp towel so it does not dry out. Take one sheet, brush it with melted butter, place another on top, and brush again. Repeat until all the phyllo is stacked.
- 6
Gently scrunch the stack with your hands to create light, irregular folds. Transfer it to the prepared tray and brush the top with the remaining melted butter.
- 7
Bake for 12 to 15 minutes at 180 °C / 350 °F, until the phyllo is deeply golden and crisp. If it browns too quickly, rotate the tray halfway through baking.
- 8
Meanwhile, toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat.
- 9
Let the baked phyllo cool for 5 minutes, then break it into large irregular flakes.
- 10
To serve, spoon a layer of date cream onto each plate or glass. Top with the warm phyllo flakes, sprinkle with the toasted pistachios, and finish with the remaining orange zest and a thin drizzle of honey.
- 11
Serve immediately to keep the contrast between the smooth cream and the crisp phyllo.
Chef tips
For an even airier texture, gently loosen the phyllo layers before baking. The cream can be made a few hours ahead and kept chilled.
Substitutions
You can replace the pistachios with walnuts or almonds if preferred. Mascarpone can be swapped for cream cheese, though the result will be slightly denser and less delicate.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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