Ingredients

For the phyllo

  • 3 whole-wheat phyllo dough sheets
  • 100 g butter, melted
  • 80 g brown sugar

For the cream

  • 1 kg anthotyro cheese
  • 300 g honey
  • 1 tablespoon vanilla extract
  • zest of 1 lemon
  • 400 g strained yogur

To serve

  • fresh strawberries
  • mint leaves
  • icing sugar

Preparation

For the phyllo

  1. Preheat the oven to 180οC (350F) set to fan.
  2. Spread one of the phyllo sheets onto your working surface, drizzle with ¼ of the butter, and sprinkle with ¼ of the sugar.
  3. Add the second phyllo sheet on top, drizzle with ¼ of the butter, and sprinkle with the sugar. Follow the same process for the third phyllo sheet too.
  4. Cut the phyllo sheets into 24 pieces.
  5. Flip them over and add them into a baking pan lined with parchment paper. Drizzle with the remaining butter and sprinkle with the rest of the sugar.
  6. Cover with parchment paper and place a baking pan on top as weight.
  7. Bake for 20 minutes.

For the cream

  1. In a food processor add the anthotyro and beat for 1-2 minutes until the cheese is dissolved.
  2. Add the honey, the vanilla extract, the lemon zest, and beat for 3-4 minutes until the cheese is well dissolved.
  3. Transfer into a bowl, add the yogurt, and mix with a spatula.
  4. Put the mixture into a pastry bag with a round 10 mm tip.
  5. On your serving platter, spread a phyllo sheet and then, spread a layer of the cream. Cover with another phyllo sheet and spread another layer of the cream. Cover with one more phyllo sheet and a layer of cream.
  6. Follow the same process for all of the sheets and the remaining cream.
  7. Serve with fresh strawberries, mint leaves, and icing sugar.
  8. Open a bottle of ‘Oenou Yi ‘ Thalero’ 2017 and enjoy your sweet!

*Recipes and dishes presented on the website are not necessarily applied in the winery’s restaurant.