In partnership with Maldon Salt

In partnership with Maldon Salt

Creamy Cherry Filo Puffs with Sweet and Salty Pistachios

By Meliz Cooks

 

Discover our latest recipe by Meliz Cooks, in partnership with Maldon Salt.

 

Balancing flavours is a key part of cooking, so if something is too sickly sweet, then all you’re going to taste is sugar. So it’s really important to balance out sweet flavours with ones that oppose them; something fresh, something zesty, something tart or tangy, and of course, something salty; and that’s where the classic Maldon Original Sea Salt comes in. Opposites really do attract in this recipe; buttery crunchy filo baked until beautifully golden brown in the AEG SteamCrisp ovens, creamy tangy tahini yoghurt, sweet rich cherries, and sweet and salty oven-roasted pistachios. An exciting party of flavours and textures in every mouthful. 

 

About Maldon Salt

Maldon salt offers a little magic no matter the meal occasion, culture or cuisine. The pyramid flakes are characteristics of Maldon, recognised the world over as the finest of sea salts. Maldon's flakes release their saltiness with sweet precision, a fresh intensity and clean taste. A highly versatile ingredient that can be used at any point in the cooking process.

Crafted in small batches, Maldon salt is made like no other. A slow warmth uncovering the water’s secret, with skilled hands poised over every batch. Traditional methods and time honoured techniques passed down through the centuries make Maldon’s pyramid salt flakes unique.

Discover more on maldonsalt.com

Ingredients

Makes 12

For the tahini yoghurt: 

  • 300g natural yoghurt, strained overnight* 
  • 100g tahini 
  • Zest of 1 large orange 
  • 2 tbsp honey 
  • 1/2 tsp Maldon Original Sea Salt 

For the cherries: 

  • 300g frozen pitted sour cherries, halved 
  • 3 tbsp honey 
  • Juice of 1 large orange 
  • 1 tsp orange blossom water 

For the Filo Puffs: 

For the pistachios: 

Method

Tahini Yoghurt

  • To make the tahini yoghurt cream, mix together all the ingredients until thick and smooth and cover and refrigerate until ready to use. 

Cherries

  • To make the cherries, add the cherries to a small frying pan and place on the hob over a low to medium heat and bring up to the boil.
  • Turn the heat down, add the orange juice and let the cherries simmer until the juices thicken, then add the honey and orange blossom and simmer on the lowest heat for another couple of minutes (do not boil) and take off the heat and allow to cool fully. 

Method, Continued

Preheat oven to 180c fan. 

Sweet & Salty Pistachios

  • To make the sweet & salty pistachios, add the 25g butter to an oven-proof frying pan and melt over a medium heat on the stove.
  • Add the pistachios, Demerara sugar and Maldon Original Sea Salt to the pan, stir well so the nuts are fully coated, then pop in the preheated oven for 10 minutes.
  • Take out, stir well, and leave to one side to cool. 

Filo Cups

  • For the filo cups, brush a sheet of filo with the melted butter, then sprinkle over a little pinch of the Demerara sugar and Maldon Original Sea Salt. Fold the filo in half, then in half again and repeat until you have a buttery layered rectangular piece of filo, approx 12x10cm in size.
  • Then pop it into one of the rounds of the muffin tray, pushing down in the middle, so you have a cup-cake case shaped piece of filo.
  • Repeat with the remaining sheets of filo, then pop in the oven to bake for 15 minutes, or until crispy and golden brown all over.
  • Take out, remove the filo cups from the muffin tray onto a wire rack, and allow to cool fully before assembling. 

Continued...

  • Once ready to assemble, swirl the cooled, sweet and silky cherries into the chilled tahini yoghurt cream, and dollop a large spoonful of the mixture into each of the filo cups, then top with the sweet and salty pistachios. Sprinkle over a little more Maldon Original Sea Salt to serve. 
  • TOP TIP: Everything can be prepared in advance and assembled just before serving. If making a day in advance, cover and refrigerate the cream and cherries separately, and swirl through the cherries just before assembling. 
  • Store the pistachios in a dry, airtight container lined with baking paper. Do the same with the filo cups. 
  • To strain the yoghurt, place a muslin cloth / thick kitchen paper in a sieve resting over a bowl. Pop the yoghurt into the lined sieve, cover with another sheet and place in the fridge overnight so the yoghurt thickens releases as much liquid as possible.