Pistachio Ice-Cream Pastries with Orange & Date Salad

INGREDIENTS
1L bought pistachio (or any good-quality) ice-cream
10 sheets filo pastry
30g unsalted butter, melted
200g caster sugar
1/3 cup honey
2 cinnamon sticks
1 tbs orange flower water
1/2 cup water

Orange and Date Salad
1 orange, peeled, segmented
4 fresh dates, seeds removed, slivered
2 tbs chopped pistachios

METHOD
Allow the ice-cream to soften slightly, then pack into a lamington pan lined with plastic wrap.
Refreeze until firm.
Preheat the oven to 180°C.
Lightly grease 2 large baking trays, then place a sheet of pastry on each tray, brush with a little butter, then place another sheet of pastry on top.
Continue layering and brushing until you have two 5-sheet stacks.
Bake for 15 minutes until golden brown.
Meanwhile, place the sugar, honey, cinnamon and orange flower water in a pan with water.
Stir over low heat to dissolve the sugar, then increase heat to medium and simmer for 5 minutes, then set aside.
Remove the pastries from the oven and pour the syrup over each stack, reserving a little syrup to drizzle.
Set the pastries aside to cool.
Use a pastry cutter to cut out eight 6cm rounds from each pile of pastry and eight 6cm rounds from the ice-cream.
Return the ice-cream rounds to the freezer.
To make the salad, combine all ingredients in a small bowl, add a little of the reserved syrup.
Place a pastry stack on each plate, top with a round of ice-cream, then another pastry stack.
Drizzle with the reserved syrup and top with the salad.

SERVINGS
8

COMMENTS
Very sweet!

SOURCE
Delicious Let's Entertain