Ingredients
- 10–12 filo pastry sheets
- 100g unsalted butter, melted
- 2 eggs
- 200g double cream
- 75g grape or mulberry molasses
- 20 black grapes
- 4 tbsp tahini
- 2 tbsp pistachios, toasted and coarsely chopped
Method
- Preheat the oven to 180°C fan. Brush a 35cm round baking dish with butter.
- Brush each sheet of filo with melted butter, then use your fingers to fold the pastry into a concertina shape. Transfer to the baking dish and repeat with the remaining sheets until the dish is full. Drizzle any remaining butter over the top.
- Nestle the grapes into the pastry folds, spacing them out well.
- In a jug, whisk together the eggs, cream and 3 tbsp of the molasses until well combined. Pour the mixture all over the pastry and bake for 35 minutes, or until golden.
- Remove from the oven and drizzle over the tahini and remaining molasses, then scatter the pistachios all over. Serve warm.
