Cream-filled filo pastries

Bring the milk to a boil in a large pan. Add the wine vinegar, then cook for 2 mins until the curds separate from the whey. Sieve, discarding the liquid.

Put the warm curds into a bowl and stir in 10g of the butter and 20g of the sugar. Mix in half of the cream until smooth then chill in the fridge. Stir in the remaining cream.

Preheat the oven to 200C/180C Fan/Gas 6. Melt the remaining butter and use a little to grease 2 large baking trays.

Lay a sheet of filo pastry on a chopping board. Brush with melted butter, layer with another sheet, then brush again with butter. Repeat until all the pastry is stacked. Cut into 18 squares and diagonally fold each into a triangle. Arrange on the trays and bake for 8-10 mins, until golden.

Meanwhile, to make the syrup, put the remaining 125g caster sugar in a pan with 150ml water and bring to a boil. Cook for 10 mins or until reduced by half. Turn off the heat, add the lemon juice and allow to cool.

When the pastries are fully cooled, carefully open each folded triangle and spoon in some of the cream mixture. Drizzle with the syrup and sprinkle with the pistachios to serve.