Recipes
Ana Sortun's Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa
Episode 124: Tropical Fruit Salsa
Serves 8
Ingredients
1/2 package of shredded phyllo
10 tablespoons of melted butter
2 T milk,
1/2 pound of fresh buffalo milk mozzarella, grated
1/2 pound fresh ricotta
6 cups of tropical fruit salsa
Directions
Pre-heat oven to 375 degrees
- Place kadafi (shredded phyllo) in a food processor and chop to very fine pieces. Combine the kadafi with butter and milk. Line an 8 inch square heavy baking dish with half of this mixture. Press it unit it's a very thin layer less than a half-inch.
- In a large mixing bowl or the bowl of a mixer, mix the cheeses & nutmeg and spread onto the shredded phyllo. Top with the remaining shredded pastry. Push so that it becomes compressed.
- Bake for 45 minutes or until golden brown.
- Separate the syrup from the fruit by placing in a strainer over a bowl. In a small saucepan, warm the juices or syrup. When the shredded pastry comes out of the oven, ladle 2/3 of the warm syrup over it and serve immediately passed around with the fruit and the remaining warm syrup.
Related recipes
Tropical Fruit Yogurt Parfait
Frozen Tropical Fruit Martinis
Tropical Fruit Granita
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