Ana Sortun's Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa
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
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.