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“This delicious treat is from The Food column by Anjali Vellody of the Weekend. Hope you enjoy it!”
1hr 24mins

Ingredients Nutrition


  1. Cut a sheet of baking paper to the same size as the filo pastry sheet and spread it on a flat surface.
  2. Place a filo pastry sheet on the baking sheet.
  3. Brush the pastry with melted butter.
  4. Layer all the sheets of pastry together, brushing each layer with the melted butter.
  5. Combine the walnuts, dates, cinnamon, pistachios, ginger, nutmeg, orange rind and cream well in a pan.
  6. Stir well and cook until all the cream is absorbed.
  7. Keep it aside to cool.
  8. Spread the mixture over the layered pastry sheet, leaving a 4.5 cm space at the end of one side.
  9. Roll the filo pastry from the other end.
  10. Use the paper beneath the filo pastry as a guideline to rolling the pastry straight through till the end.
  11. Cover the rolled pastry.
  12. Refrigerate for 25-30 minutes.
  13. Slice roll into 2 cm width pinwheels, arrange the pinwheels 3 cm apart on a greased baking tray.
  14. Bake in a pre-heated oven on Gas mark 4 for around 20 minutes or until the pastry is crisp and light golden brown in colour.
  15. Allow to cool before serving.
  16. Enjoy!

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