2 t-spoon Cinnamon Sugar (1part cinnamon to 3 parts caster sugar)
1 Cup Caster Sugar
250gm Unsalted butter
1 pkt Filo Pastry
6 Large Eggs
600ml Pouring Cream
1 cup Unsalted Pistachio Nuts
Preheat oven to 180 C and line an 18 inch round tin with baking paper.
Fold each piece of filo pastry and pinch it together at the edges to hold it in place like the folds of a fan.
Place each segment in the tin and coil in like a conch shell. Continue until the tin is full or all the pastry is used.
Pour melted butter over pastry and bake in the oven until it starts to colour.
While it is baking whisk eggs, sugar and cream together.
When the pastry is ready, pour over the egg mixture and return to the oven.
Bake for a further 25-30 minutes until the custard is no longer runny.
Set aside and allow to cool for 5 to 10 minutes. Remove from tin onto a serving platter. Top with cinnamon sugar and pistachios.
Serve at room temperature. AMAZING !!!