A Sweet Symphony of Turkish Delights: Vegetarian Brunch Dessert

Allergens

Nuts (walnuts, pistachios)

Ingredients

• 8 oz Greek yogurt
• 1/2 cup sugar
• 1 tsp rose water
• 1 tsp orange blossom water
• 1 cup walnuts, finely chopped
• 1 cup pistachios, finely chopped
• 1/4 cup honey
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 package (14 oz) phyllo dough
• 1 cup unsalted butter, melted
• 2 oz dark chocolate, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish and set aside. In a large bowl, whisk together the Greek yogurt, sugar, rose water, and orange blossom water until smooth. Set aside. In another bowl, mix together the chopped walnuts, pistachios, honey, cinnamon, and ground cloves until evenly combined. Unroll the phyllo dough on a clean surface and cover with a damp towel to prevent drying out. Layer 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet lightly with melted butter and overlapping them slightly. Spread the nut mixture evenly over the buttered phyllo layers. Top with another 8 sheets of phyllo dough, again brushing each sheet with melted butter. Gently press down on the top layer to adhere it to the nuts. Using a sharp knife, cut the cheesecake into squares and bake for 25 30 minutes or until golden brown and crispy. Remove from oven and let cool. For the Turkish Delights Cocktail, combine Greek yogurt, rose water, and orange blossom water in a cocktail shaker with ice. Shake well and strain into a glass. Garnish with a mint sprig and enjoy alongside your Baklava inspired Cheesecake.

Chef’s Insight

The balance of sweet and spice in this dish pays homage to the rich culinary traditions of Turkey.

Notes

To add a touch of luxury, use organic or artisanal ingredients whenever possible.