Cardamom-Pistachio Phyllo Towers with Rose Water Pear Compote
Prep 20 min · Cook 25 min · Serves 4 · medium
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, thawed if frozen
- 3 tablespoons Coconut oil, melted, for brushing
- 1 cup Raw cashews, soaked, soaked 2 hours, drained
- 0.5 cup Unsweetened almond milk, for cashew cream
- 2 tablespoons Maple syrup
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Ground cardamom
- 2 medium Pears, firm, peeled, halved, cored
- 1 teaspoon Rose water, culinary grade
- 3 tablespoons Coconut sugar
- 2 tablespoons Lemon juice, fresh
- 0.75 cup Water, for poaching pears
- 0.25 cup Crushed pistachios, for garnish
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