Pistachio Rose Cake Recipe

Created by Steve Parle and Emma Grazette
12 filo pastry sheets, cut into 30 cm (12 inch) discs
75 g (2½ oz) butter, melted
300 g (11oz) pistachios, roughly chopped
4½ tbsp honey
4½ tbsp rosewater
500 ml (2 cups/18 fl oz) cream
dried or fresh rose petals, (optional) 

Preheat the oven to 160˚C (325˚F/Gas 3). Line two baking trays with baking paper, then butter the baking paper.

On the baking tray, divide the filo discs into three piles, painting a little butter in between the layers of each pile. Mix the nuts with the cumin seeds, honey and 3 tablespoons of the rosewater, then spread one-third of the mixture over each pile. You will have three stacks of filo and pistachio mix. Bake in the oven for 20 minutes until the pasty is golden.

When cool, beat the cream with the remaining rosewater until you have soft, undulating waves. Spread the cream over two of the pastry stacks, then layer the stacks on top of each other, finishing with the stack without cream. Scatter with the rose petals and serve. 

Homemade Nutella (yes it is possible!)

• 2 cups (225g) hazelnuts
• 1 cup icing sugar
• 1/4 cup cocoa powder
• 1 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• teaspoon salt

Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating baking sheet halfway through roasting. 

Transfer hazelnuts to medium bowl. When hazelnuts are cool enough to handle, place second medium bowl on top shake vigorously to remove skins.

Process peeled hazelnuts in food processor until their oil is released and it forms a smooth runny paste, about 5 minutes, scraping down bowl often.

Add sugar, cocoa powder, oil, vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down the bowl as needed.

Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

makes 1 1/2 cups
Keena's notes
This makes a dark chocolate version. You could add less cocoa powder and a little milk powder for a milk choc version. 
Frangellico would make a delicious addition instead of the oil. Especially good for breakfast!!

Adapted from Cook's Illustrated