125g puff pastry (baked)
1 tsp rose water
2 tsp pine nuts
2 tsp sliced almonds
2 tsp green pistachios, sliced
80ml whipping cream
1 Preheat the oven to 180C.
2 Mix and toast all the nuts, set aside.
3 Boil the milk with the sugar and rose water (adjust sugar and rose water, to taste).
4 Whip the cream to soft peaks.
5 Crush the baked puff pastry into chunks and mix with the toasted nuts, then place into an ovenproof dish and pour over the sweetened warm milk mixture.
6 Allow to soak for few minutes, then spread the whipped cream over the top.
7 Bake for 25 minutes (until the cream on top is nicely browned). Serve warm.