Mutabbaq

Ce dessert est pour moi un grand souvenir. Lors de mon premier voyage en Israel en solo, j’ai découvert cette pâtisserie au hasard à l’université, un matin avec mon café… et là surprise du fromage ! J’ai tout de suite adoré l’idée d’un feuilleté sucré au fromage et je n’ai pourtant jamais pensé à refaire cette recette avant aujourd’hui. Alors nostalgie, nostalgie… et merci à Yotam Ottolenghi pour sa recette dénichée dans le livre Jérusalem !

I can therefore only encourage you to test the mutabbaq, because it is really a discovery to be made ! However, it's really better the same day, so share with those you love.

Mutabbaq

Of course – sweet cheese puff pastry

Ingredients (for a puff pastry)

8 filo pastry sheets
300 g the ricotta
150 g of feta
65 g of butter
140 grams of sugar
6 c. to s. water
1 c. at c. orange blossom
30 g pistachios

Description

Preheat the oven to 200°.

Melt the butter.

Mix the feta and ricotta together.

On a baking sheet, lay out a sheet of filo pastry, butter. Then add three other sheets folded in half in the center of the first, buttering between each.

Then add all the cheese on the half sheets then fold the first over the cheese.

Then add three other sheets folded in half, buttering between each, then add the last sheet on top, folding the edges under the puff pastry. Butter.

Cut the puff pastry into a square, cutting only the first layer of filo pastry.

Bake 20 minutes.

During this time, prepare the syrup by boiling the sugar together, water and orange blossom.

When it comes out of the oven, place the puff pastry on a wire rack then pour the syrup over the puff pastry immediately..

let stand 10 minutes then add the chopped pistachios on top.

Mutabbaq