Of course – sweet cheese puff pastry
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.
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.
Enjoy hot, warm or cold.
Emilie
LadyMilonguera
6.12.13What a lovely idea this puff pastry !
Royal Chill
6.12.13This recipe must be a killer, we did not know but there we immediately want to get started !
Emilie
6.12.13I can only confirm, I could have devoured the dish all by myself !!!
BoopCook
6.12.13it must be really good, tender and crispy at the same time…I adore !
Meli
7.12.13Original it must be delicious indeed! It's visually superbly appetizing!
Clem
7.12.13It looks so good I'm a fan! Cheese in a dessert: I agree!!
Juliette
7.12.13I like this recipe ! I pin in my board "to be tested" so as not to forget !
Louise
8.12.13wow, great this melting texture to wish !
wenniroc
8.12.13Aah, I had seen it in Ottolenghi's book but I didn't really know what to expect . . . now I know : it must be hell ! Thanks for trying this recipe..
Christine
16.12.13C’est très joli oui…mais petite question, pourquoi la moitié des ingrédients sont en anglais et l’autre en français?;) Enfin, ce qui parlent français peuvent peut-être bien lire la suite, mais ceux qui parlent anglais doivent être un peu moins nombreux à le lire? Bref, ce gateaux à l’air trop bon. Miam miam.
Emilie
16.12.13Thank you Christine.
The recipe is good in French, maybe you had a little bug on your computer… ??
In the right column, you can choose the language (in automatic translation), but our recipes are all written in French.