Sunday, July 1, 2012


A classic Egyptian desert....
 1 package shredded fillo dough
3/4 a pound real butter
1 package cream cheese ( softened)
1 small container ricotta cheese
1 cup simple syrup
Additional fillings to taste. ( raspberry jam,lemon curd, Chocolate chips, nuts or it can just be the classic cheese)

preheat oven to 350f
In a food processor chop up the fillo dough until aprox 1/2 and inch in length while running pour in 3/4 of the butter ( melt it first) keep mixing until the butter is fully worked into the fillo dough.

butter a 9 inch round cake pan ( I use a 9 inch round casserole dish ) take a little over half the fillo dough and press into the bottom of the pan making sure it is well packed.

Mix the 2 cheese together and spread over top of the layer of fillo dough, on top of the cheese you can put a light layer of other fillings.

Next take remaining fillo dough and firmly pack over top the fillings taking care not to squish the fillings up the side of the pan.  You may not be able to get all of the fillo dough on top, sometimes i have a 1/2 cup or so left over, no biggie as long as there is at least a light layer you are fine.

Bake for 30 min or until the top browns once you remove from the over pour half of the syrup on top and run a knife around the sides. Allow to cool and set the place a plate on top the dish and flip.

Pour the remaining syrup over top if it is still steaming let it set a bit longer before you try to cut it.