Rosewater and pistachio cheesecake cups

  • 25 mins preparation
  • 20 mins cooking
  • Serves 16
  • Print


Rosewater and pistachio cheesecake cups
  • 100 gram pistachios
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamon
  • 6 sheets of filo pastry, halved crossways
  • 50 gram butter, melted
  • 750 gram cream cheese, softened
  • 2 1/4 cup (360g) icing sugar (confectioners' sugar)
  • 2 tablespoon rosewater
  • 1 1/2 teaspoon lemon rind
  • 1/4 cup (60ml) lemon juice
  • 3/4 cup (180g) pomegranate seeds
  • 100 gram rose-flavoured persian fairy flossy


Rosewater and pistachio cheesecake cups
  • 1
    Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
  • 2
    Place nuts on one oven tray; roast for 5 minutes or until browned lightly, cool. Transfer to a food processor and process until ground finely. Place ground nuts in a small bowl with caster sugar and spices; stir to combine.
  • 3
    Wash oven tray to cool; line with baking paper.
  • 4
    Place one pastry half on each oven tray; lightly brush with melted butter, sprinkle ¼ cup nut spice mixture between the two pastry halves. Repeat layering with pastry halves, butter and nut mixture.
  • 5
    Top with remaining pastry halves; brush with the remaining butter and sprinkle with remaining nut mixture.
  • 6
    Bake 15 minutes or until pastry is golden; cool. Crumble pastry into rough pieces; store in an airtight container until needed.
  • 7
    Beat cream cheese, sifted icing sugar, rosewater, rind and juice in a small bowl with electric mixer until soft peaks form.
  • 8
    Spoon ¼-cups of cream cheese mixture into ¾-cup (180ml) glasses; sprinkle with crumbled pastry and pomegranate seeds.
  • 9
    Just before serving, top with fairy floss.


Persian fairy floss, also called Pashmak is available from delis and specialist food shops. If unavailable, ordinary fairy floss can be used.

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