Shelina Permalloo's Umm Ali (Eid dessert)

1. Preheat the oven to 200°C, gas mark 6. Unroll the filo from one pack and fold each sheet in a concertina, lengthways. Put into a round baking dish or casserole, about 26cm in diameter, following the outer edge of the dish first. Fold the second pack of pastry, filling in the rest of the dish so that it looks almost like a rose of folded pastry. 

2. Brush the melted butter over the pastry then bake for 15-20 minutes, or until the pastry is cooked through, golden brown and crisp. While it bakes, combine the condensed milk, milk and double cream in a jug and mix well. 

3. Remove the pastry from the oven and pour the condensed milk mixture over and around it. Scatter with most of the almonds, pistachios and sultanas, reserving the rest to decorate later, and bake again for a further 10-12 minutes, until edges are bubbling and the nuts are toasted.

4. Scatter the rest of the nuts and sultanas on the top and finish with the rose petals. Allow to rest for 10 minutes before cutting to serve warm.