Method

• 1.
  Place cream, cinnamon and vanilla pod and seeds in a saucepan and bring to just below the boil. Remove from heat and set aside to infuse for 30 minutes.
• 2.
  Remove vanilla pod and cinnamon, and discard, then place pan over medium heat and bring to just below the boil.
• 3.
  Meanwhile, whisk cornflour, 80g sugar and egg yolks together in a large bowl until pale. Gradually whisk in hot cream mixture until completely combined. Return cream mixture to cleaned saucepan.
• 4.
  Place over medium-low heat and whisk constantly for 5 minutes or until very thick (do not allow to boil). Remove custard from heat, transfer to a bowl and cover surface with plastic wrap. Cool to room temperature, then chill for 2 hours or until cold and set.
• 5.
  When ready to assemble, take 5 sheets of pastry and brush with butter. Layer sheets on top of one another and, using an 8cm pastry cutter, cut out 18 rounds. Repeat with remaining filo and, using a 9cm cutter, cut out 18 rounds.
• 6.
  Preheat oven to 200°C. Place a heaped teaspoon of custard into the centre of each 8cm filo round, then cover with a larger round, pressing edges together to seal. Brush with remaining butter. Arrange on a 40cm baking tray and bake for 20 minutes or until golden and crisp.
• 7.
  Meanwhile, place 1/3 cup (80ml) water and remaining 75g sugar in a saucepan over medium heat and cook, stirring, until sugar dissolves. Simmer for 5 minutes or until thickened, then stir in orange blossom and pour over hot pastry. Scatter with pistachio and rose petals to serve.