Cardamom-Pistachio Phyllo Towers with Rose Water Pear Compote

Name: Cardamom-Pistachio Phyllo Towers with Rose Water Pear Compote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sheets Phyllo pastry sheets; 3 tablespoons Coconut oil, melted; 1 cup Raw cashews, soaked; 0.5 cup Unsweetened almond milk; 2 tablespoons Maple syrup; 0.5 teaspoon Vanilla extract; 0.25 teaspoon Ground cardamom; 2 medium Pears, firm; 1 teaspoon Rose water; 3 tablespoons Coconut sugar; 2 tablespoons Lemon juice; 0.75 cup Water; 0.25 cup Crushed pistachios; 2 tablespoons Pomegranate seeds

Prep 20 min · Cook 25 min · Serves 4 · medium

Vegan

A Middle Eastern-inspired elegant dessert featuring crispy phyllo pastry layered with spiced cashew cream, topped with jewel-toned poached pears infused with rose water and cardamom. Light yet indulgent, with nutty depths and floral aromatic notes.

Ingredients

6 sheets Phyllo pastry sheets
3 tablespoons Coconut oil, melted
1 cup Raw cashews, soaked
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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