This post was featured on the Dutch Etsy blog. I’m proud. 🙂


Yeah, that’s right. It’s time for Christmas dessert try-outs folks. 🙂

This year I wanted to try and make something a little exotic, and since I’m a sucker for baklava I didn’t have to think too hard. I’m gonna try and combine sticky dates with a pistachio sponge and some crispy sweet filo pastry topping.


250 gr. dates, pitted

40 gr. brown sugar

5 tbsps. of water

100 gr. pistachios, peeled

100 gr. butter, unsalted

110 gr. icing sugar

2 eggs

160 gr. flour

1 tsp. baking powder

1/4 tsp. salt

120 ml. milk

5 sheet of filo pastry

50 gr. butter, unsalted

2 tbsps. of honey

20 cm. baking tin and baking paper to line it.

[singlepic id=196]

Preparing stuff

Preheat your oven to 180 C. Take 5 sheets of filo pastry out of it’s packaging and put them in between two moist teatowels. Put the rest in the freezer.

Making the date jam

Chop dates and check for the occassional runaway pit. Put in a saucepan with 40 gr. brown sugar and about 5 tbsps. of water. Bring to boil and let simmer. Add more water if necessary and make sure you don’t burn it. The dates are ready when sticky. Put aside.

[singlepic id=195]

Making the pistachio sponge

Chop, ground or blizz the pistachios with 20 gr. of sugar. With an electric mixer, cream the butter until fluffy. Keep mixing and slowly add the sugar. Add one egg at a time, mixing until well combined. Sift the flower, baking powder and salt together. Add some flour mixture, then some milk and continue until both are incorporated. Don’t overmix your batter. Finally, fold in the grouned pistachios.

Line your tin with baking paper. (make the tin a little wet, it helps stick the paper to the inside) Spread the date jam on the bottom and cover with the pistachio mixture. Put it in the oven for 15 minutes.

Making the filo pastry topping

While the sponge is in the oven, you can prepare your topping. Melt 50 gr. of butter and add 2 tbsps of honey and a tiny bit of water. Cut your pastry the size of your baking tin. Seperate the sheets.

Putting everything together

Take the sponge out. Put one sheet of filo pastry on top of it and brush with the butter/honey mixture. Continue until you’ve used all the sheets. Sprinkle a little more syrup on top just for kicks. Put it back in the oven and bake for another 10-15 minutes untill golden brown. Be bloody careful taking it out of the oven, hot syrup can cause serious burns. Let it cool.

[singlepic id=194]

I’m thinking of serving this with some lemon sorbet. But I also have a lemon creme brulee on my mind. Any opinions on that? (not that I’m not gonna try both in the next few days, hehe 🙂 ) As much as I love my blue and gold plates, I’m always on the look out to add more dessert plates to my stash. If I could serve a three course dessert meal, I would. Here are some wonderful handmade objects that I came across.

Blue Water Etched Desse…


White Ceramic plates de…


Pottery Bird Plate Wedg…


Cream Brocade Lotus Des…


SALE – Holiday Finale B…


Ceramic plate small, sa…


Dessert Plates for Two …


Ruby Red and White Stri…


Little Leaf Plates in B…