Anari cream with carob syrup

Brush the filo pastry sheets with olive oil, place them a few at a time on a baking sheet and bake in the oven until golden brown. Once they are golden brown, crush them in a bowl. In a separate bowl, mash the anari cheese very well and whisk it together with the cream. Dissolve 3-4 tablespoons of carob syrup in the milk, add it to the anari mixture and beat all the ingredients very well until it becomes a thick paste. Add most of the coarsely chopped hazelnuts to the mixture and mix gently. In a glass serving dish, spread half of the crushed filo pastry and drizzle with 1 tablespoon of honey. Add half of the anari mixture and top with ¼ of the remaining filo pastry. Sprinkle again with a tablespoon of carob honey and add the remaining anari mixture. Decorate with the remaining filo pastry on top of the anari mixture, add the remaining walnuts and drizzle with a tablespoon of honey. (Ministry of Agriculture 2012, back cover)