Sunrise Symphony Greek Brunch Dessert

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 3 oz phyllo dough sheets
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup crumbled Greek feta cheese
• 1/4 cup crumbled kataifi pastry
• 1/2 cup chopped walnuts
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp orange zest
• 1/4 cup orange juice
• Confectioner's sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Brush a 9 inch springform pan with some melted butter. Set aside.
2. In a small bowl, whisk together the eggs, feta cheese, orange zest, and orange juice until well combined. Set aside.
3. In another small bowl, mix together the cinnamon, cloves, and walnuts. Set aside.
4. Carefully unfold the phyllo dough sheets on a clean surface and gently brush each sheet with melted butter.
5. Layer 6 sheets of phyllo in the prepared pan, lightly pressing them down to form a crust.
6. Pour the egg mixture evenly over the phyllo crust.
7. Sprinkle half of the cinnamon walnut mix on top of the egg mixture.
8. Layer 6 more sheets of phyllo on top, gently pressing them down and brushing with butter.
9. Top with the remaining cinnamon walnut mix.
10. Fold in the edges of the phyllo dough to create a border. Brush the top layer with the remaining butter.
11. Bake for 35 40 minutes, or until golden brown and crispy. Remove from oven and let cool for 5 minutes.
12. Gently warm the honey in a small saucepan and drizzle it over the cake.
13. Dust with confectioner's sugar and serve immediately.

Chef’s Insight

The delicate balance of sweet and savory in this dessert is perfect for an indulgent brunch experience.

Notes

This recipe calls for kataifi pastry, a fine Greek dessert pastry that adds an extra touch of texture and flavor to the dish.