serves
4-6
prep
10 minutes
cook
1 hour
difficulty
Mid
serves
4-6
people
preparation
10
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 1 cup butter
- 1 cup halloumi, cubed
- ¼ cup icing sugar
- 500 g shredded filo pastry, cut into short pieces
- Chopped pistachios, to garnish
Sugar syrup
- 1 cup (200 g) sugar
- ¼ cup (60 ml) water
- 1 tsp lemon juice
- 1½ tbsp (30 ml) rosewater
Instructions
1.Preheat oven to 165°C (325°F).
2. Heat butter on the stove under low heat until it has entirely melted, being careful not to let it brown. Pour into a jug and set aside to rest. Once the butter has split, pour off the clear oil on the top into a small bowl. Discard the milk solids and retain the clarified butter.
3. In a separate bowl, combine haloumi and icing sugar. Set aside.
4. Press half of the shredded filo pastry into a greased cake tin. Brush with half of the melted butter and then top with sweetened haloumi.
5. Take the remaining shredded filo and evenly cover the top of the cheese. Brush with the remaining butter.
6. Bake in the oven for 1 hour, or until golden.
7. To make the sugar syrup, dissolve the sugar and water on the stove, making sure not to burn it. Remove from the heat and stir in lemon juice and rosewater.
8. When the pastry comes out of the oven, pour the sugar syrup immediately over the hot pastry. Leave to cool.
9. To serve, cut into squares and garnish with chopped pistachios.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
