Mango Warbat recipe
These surprisingly light pastries pair well with mint tea.
Serves 4-6 Total Time 1hr
- 7 large sheets filo pastry, defrosted if frozen
- 50g butter, melted
- 175g mascarpone
- 175g ricotta
- 50g icing sugar
- 1 tsp orange blossom water
- 100g caster sugar
- 3 cardamom pods, bruised
- 1 x 425g tin mango slices, drained and cut into small chunks
- Handful pistachios, slivered
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Place a sheet of filo pastry on a clean work surface and brush it with some butter. Repeat the process with the remaining sheets of filo pastry, placing them directly on top of one another.
- Cut the stacked sheets of buttered filo into 9 squares around 10cm x 10cm (or a few more/less, depending on the size of the filo sheets). Fold each square of stacked pastry diagonally to form a triangle. Try not to press the layers down too hard.
- Place the pastry triangles on a baking tray lined with baking paper and brush the tops with more butter, then bake for 12-14 mins until they are a deep golden colour. Remove from the oven and allow to cool.
- Mix the mascarpone, ricotta, icing sugar and orange blossom water together thoroughly and put in the fridge to chill.
- Place the caster sugar, cardamom and 125ml water in a pan and stir gently to combine. Heat until the mixture has reduced by half and has a syrupy consistency. Leave to cool – it will become stickier as it cools.
- To assemble the warbat, carefully open each folded triangle of pastry a little and spoon or pipe in the sweetened cheese mixture, followed by some chunks of mango. Drizzle over the sugar syrup and scatter with pistachios.
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