1.5 cups Kapai Puku + 1 tbs sugar
Filo pastry (half a pack – sheets cut in half to fit tin)
Brush each sheet with oil & layer half the pack of filo into the baking dish. Top with Kapai Puku, then layer on remaining pastry. Cut into diamonds, or squares if you’re like me & find diamonds too complicated.
Bake at 160c for 20 minutes, then sprinkle on 2 tbs of cold water. Bake another 15 minutes at 200c.
While it’s baking make the syrup:
1 cup sugar
1/2 cup water
Few strips lemon and/or orange peel
Drops of rose essence
Squeeze of lemon juice
Heat up on medium until sugar is dissolved & the syrup has thickened. Add a squeeze of lemon at the end.
When pastry is done baking pull it out & pour the syrup all over. Cook and eat.