Name: Rosewater & Pistachio Cheesecake Cups
Total time: 55 min
Yield: 16
Ingredients: 100g pistachios; ½ cup (110g) caster sugar; ½ tsp ground cinnamon; ½ tsp ground cardamom; 6 sheets fillo pastry, cut in half crossways; 50g butter, melted; 2¼ cups (360g) icing sugar; 750g cream cheese, softened; 2 tbsp rosewater; 1½ tsp grated lemon rind; ¼ cup (60ml) lemon juice; ¾ cup (180g) pomegranate seeds; 100g rose-flavoured Persian fairy floss

VMG Recipes