10oz cooked puff pastry 1/4-1/2 cup pistachio nuts, chopped 1/4-1/2 cup flaked almonds, toasted 2 tablespoons lemon juice 1 cup milk 3/4 cup sugar a pinch of cinnamon 1 egg, beaten 2 teaspoons rose water 1 cup light cream Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice. Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden. Serves 6. From "Cooking the Middle Eastern Way" by Christine Osborne