This dessert is for me a great souvenir. During my first trip to Israel in solo, I discovered this pastry at random at the university, a morning with my coffee… and surprise cheese ! I immediately loved the idea of a pastry with sweet cheese and I did, but never thought to remake this recipe before today. Then nostalgia, nostalgia… and thanks to Yotam Ottolenghi for the recipe found in the book Jerusalem !
I can only encourage you to test the mutabbaq, because it really is a discovery to make ! However, it is really best the same day, then share with those you love.
Mutabbaq – laminated sweet cheese
Ingredients (for pastry)
- 8 sheets of phyllo dough
- 300 g ricotta cheese
- 150 g of feta cheese
- 65 g butter
- 140 g of sugar
- 6 tbsp water
- 1 c. c. of orange blossom
- 30 g of pistachios
Preheat the oven to 200°.
Melt the butter.
Mix together the feta and ricotta.
On a baking sheet, cover with a sheet of filo pastry, butter. Then add three more sheets folded in two at the center of the first one, buttering between each.
Then add all of the cheese on the half sheets and then fold back the first top with the cheese.
Then add the other three sheets folded in two by buttering between each, and then add the last sheet from above by folding the edges under the pastry. Butter.
Cut the puff pastry into a square, by not cutting only the first layer of filo dough.
Bake for 20 minutes.
During this time, prepare the syrup by boiling together the sugar, water and orange flower water.
At the exit of the oven have the puff pastry on a grid and then pour the syrup on the puff pastry immediately.
Let stand for 10 minutes and then add the chopped pistachios on top.
Enjoy hot, warm or cold.