Aegean Sunrise Delight – A Vegetarian Turkish Brunch Sweet

Allergens

None, except for nuts (pistachios)

Ingredients

• 12 sheets phyllo pastry
• 1 cup unsalted butter, melted
• 1 cup ground pistachios
• 1/2 cup granulated sugar
• 4 cups whole milk ricotta cheese
• Zest and juice of 2 large lemons
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup honey
• Pinch of salt
• Ground cinnamon, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter.
2. Unroll the phyllo pastry sheets and cover with a damp cloth to prevent drying out. Place one sheet of phyllo in the prepared pan, brushing it gently with melted butter, then repeat layering until you have used all 12 sheets, brushing each with butter and lightly layering them.
3. In a large bowl, combine ricotta cheese, granulated sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix well.
4. In another bowl, whisk the eggs and pour into the ricotta mixture, mixing until fully combined.
5. Spread the pistachio ground evenly over the phyllo layer in the pan. Pour the ricotta mixture over the pistachios.
6. Bake in preheated oven for 30 35 minutes or until the top is golden brown and the filling is set. Remove from the oven and let cool completely.
7. In a small saucepan, warm honey with lemon juice until slightly thinned out. Drizzle over the cooled dessert and dust with cinnamon.
8. Serve chilled or at room temperature, garnished with additional crushed pistachios and a sprig of mint.

Chef’s Insight

The delicate layers of phyllo pastry create the perfect crunchy texture that pairs beautifully with the rich, creamy filling. The zest of lemon adds a burst of freshness to this sweet delight.

Notes

This recipe is versatile and can be adapted to various dietary restrictions with the appropriate substitutions.