Ingredients
• 55g (1/3 cup) pistachio kernels
• 60g (3 tablespoons) butter
• 80ml (1/3 cup) honey
• 7 sheets filo pastry
• 250ml (1 cup) water
• 1/2 teaspoon rose water essence
• 220g (1 cup) caster sugar
• 12 fresh figs, thickly sliced
• 260g (1 cup) Greek-style natural yoghurt
Method
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Spread pistachios over 1 lined tray and cook in preheated oven for 5 minutes or until toasted. Set aside for 5 minutes to cool slightly. Roughly chop. Place butter and 60ml (1/4 cup) of honey in small saucepan. Cook over medium heat, stirring, until butter melts and mixture is well combined.
2. Place the pastry on a clean work surface and cover with a damp tea towel. Brush 1 sheet of pastry liberally with the butter mixture. Top with another sheet of pastry and brush with butter mixture. Continue layering with the remaining pastry sheets and the butter mixture.
3. Cut the pastry into twelve 6 x 12cm rectangles. Place the rectangles on the lined trays and bake in preheated oven for 6 minutes or until golden brown. Set aside on a wire rack to cool.
4. Meanwhile, place water, rose water essence, sugar and remaining honey in a medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and bring to boil. Reduce heat to medium and simmer, uncovered, for 3 minutes. Place fig slices in a heatproof bowl and pour over syrup. Place in the fridge until cool.
5. Place 1 pastry rectangle on each plate. Spread each with 1 1/2 tablespoons of yoghurt. Top each with about 4 fig slices. Repeat layering with rectangles, yoghurt and figs, finishing with a pastry rectangle. Spoon about 2 tablespoons of syrup over each stack. Sprinkle with pistachios and serve immediately.
