Ingredients
Method
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.
Note
