A layered dessert of cinnamon-spiced, crispy, golden-brown fillo flakes that sandwich honey-sweetened ricotta.
Beat the thickened cream until soft peaks form, then set aside
In a separate bowl combine the remaining filling ingredients well
Gently fold the cream into the ricotta mixture
Place the filling mixture in the fridge for about an hour, so it can firm up and the flavours can develop
· Preheat the oven to 180°C· Take out 10 fillo sheets setthem aside covered with a damp towel· Place a single fillo sheet flaton a baking tray and put it in the oven – bake until golden brown and then setaside on a cooling rack · Keep repeating this processwith the remaining fillo sheets· When all the fillo sheets arebaked and cooled, crush them coarsely in a bowl· Add the icing sugar andcinnamon to the bowl and combine well
Spread half of the crushed fillo mixture evenly across a deep baking/serving dish (approximately 20 x 25 x 4cm)
Add all of the ricotta mixture on top, smoothing it out evenly
Sprinkle the remaining fillo mixture on top of the ricotta
Top with crushed walnuts and a generous drizzle of honey
Serve immediately
Kali Orexi!
Eleni's Anarotourta https://www.kali-orexi.com.au/elenis-anarotourta/