Kahlua poached dates in crispy filo
- Soak the dates in boiling water for about 1 min. Drain well and carefully remove the skin and pits.
- Place the Kahlua and sugar in a heavy-bottomed pan. Stir and bring to the boil.
- Turn the heat down to very low and add the dates. Stir and gently poach for about 5 mins. Then remove the dates and set aside to slightly cool (retaining the Kahlua mixture).
- Lay the pastry sheets on top of each other and then cut into 8 rectangles. Brush each sheet with melted butter, laying on top of each other again (leaving the top sheet unbuttered). Repeat the process with the remaining pastry.
- Then place a date at the top of the pastry layers and carefully fold up as you would spring rolls. Repeat the process with the remaining dates.
- Heat a dollop of butter with the oil in a large non-stick pan. Carefully fry the parcels, seam side down first, until golden brown all over, turning every now and again.
- At the same time, reduce the Kahlua and sugar syrup down to sauce consistency.
- Place 2 parcels on individual plates and sprinkle sauce around. Garnish with mint sprigs and serve with a good dollop of ice cream on the side.
- from Cameron Cox - Melbourne pastry chef
- 8 fresh dates
- 1 cup Kahlua
- ½ cup caster sugar
- 250 gm + unsalted butter, melted
- 5 filo pastry sheets
- 1 tspn vegetable oil
- fresh mint sprigs
- vanilla ice cream
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