Indulge in this luscious sweet cheese pastry made with delicate shredded phyllo dough, sweet creamy cheese, and a fragrant sugar syrup. Best served fresh. Can be stored in an airtight container for up to 3 days. Reheat before serving for optimal texture.
In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the rose water and lemon juice, then reduce heat and let simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.
Preheat your oven to 180°C (350°F). In a large bowl, combine the shredded phyllo dough with the melted butter, ensuring each strand is well-coated. Set aside a handful of the dough for topping later.
Grease a 9x13 inch (23x33 cm) baking dish with some melted butter. Layer half of the buttered phyllo dough evenly in the bottom of the dish, pressing down gently.
In a bowl, mix the sweet cheese and ricotta together until smooth. Spread the cheese mixture over the phyllo base evenly.
Cover the cheese with the remaining phyllo dough, adding the reserved handful of dough on top for extra crunch. Brush the top layer generously with more melted butter.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.
Once baked, remove the pastry from the oven and immediately pour the cooled sugar syrup evenly over the hot pastry. Let it soak for about 10 minutes.
Garnish with crushed pistachios before slicing into squares and serving warm.
Best served fresh. Can be stored in an airtight container for up to 3 days. Reheat before serving for optimal texture.
0 servings
1 square (approx. 100g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.