Serves 1
Directions
- 1Line a 20 cm mold with baking paper.
- 2Mix the mascarpone, cheese and yogurt in a bowl and mix well.
- 3Add the beaten eggs and sugar.
- 4Add the flour and vanilla. Put in the fridge.
- 5Fry the nuts, add a piece of butter, stir and cool.
- 6Place a filo sheet on a baking sheet, overlapping the edges. Cover with another filo sheet until the entire baking sheet is covered.
- 7Spread butter over the entire surface. Sprinkle the chopped hazelnuts and pistachios.
- 8Cover with 2 filo sheets. Spread it with butter. Sprinkle the hazelnuts and pistachios again.
- 9Repeat this process 2 more times.
- 10Cover with another 2 filo sheets.
- 11Pour the cream cheese inside.
- 12Cut the protruding leaves so that they are 1-2 cm above the cream.
- 13Bake in a preheated oven until golden brown.
Ingredients
- 400 g mascarpone
- 200 g cream cheese
- 200 g sugar
- 2 eggs
- 100 g Greek yogurt
- 50 g 00 flour
- 1 teaspoon vanilla extract
- 10 phyllo dough sheets
- 100 g chopped hazelnuts
- 30 g granulated pistachios
- 50 g melted butter
- 118 g water
- 50 g sugar
- 70 g honey
- 0.5 lemon juice
- 1 slice lemon peel
- 1 slice orange peel
Equipment
oven20 cm baking pan
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