Anari cream with honey and walnuts

Brush the phyllo pastry sheets with olive oil, place them a few at a time on a baking sheet and bake in the oven until golden brown, then remove them and 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 honey in the milk and add it to the anari mixture. Add the cinnamon, sugar and rose water and beat all the ingredients very well until it becomes a thick paste. Add ¾ cup of the coarsely chopped walnuts to the mixture and mix gently. In a dessert dish, spread half of the crushed phyllo pastry and drizzle with 2 tablespoons of honey. Add half of the anari mixture and top with ¼ of the remaining phyllo pastry. Sprinkle again with a tablespoon of honey and add the remaining anari mixture. Decorate on top with the remaining phyllo pastry, add the remaining walnuts and drizzle with a tablespoon of honey. (Ministry of Agriculture 2012, back cover)