Ease of Preparation: Medium
Yield: 4-6 servings
Ingredients:
- 1 cup (240 ml) butter
- 1 cup (240 ml) cubed halloumi
- ¼ cup (60 ml) icing sugar
- 1 lb (454 g) shredded phyllo pastry, cut into short pieces
Sugar syrup:
- 1 cup (240 ml) sugar
- ¼ cup (60 ml) water
- 1 teaspoon (5 ml) lemon juice
- 2 teaspoons (30 ml) rosewater
- Chopped pistachios, for garnish
Method:
Preheat oven to 325 F (165 C).
Heat butter on the stove under low heat until it is entirely melted, being careful not to let it brown. Remove milk solids from the top using a spoon.
In a bowl, combine halloumi and icing sugar. Set aside.
Press half of the shredded phyllo pastry into a greased cake tin. Brush with half of the melted butter. Top with sweetened halloumi.
Take the remaining shredded phyllo and evenly cover the top of the cheese. Brush with the remaining butter.
Bake in the oven for 1 hour, or until golden.
To make the sugar syrup, melt sugar and water on the stove, making sure not it does not burn.
Remove from the heat and stir in lemon juice and rosewater.
When the pastry comes out of the oven, pour the sugar syrup over the hot pastry. Leave to cool.
Cut into squares and garnish with chopped pistachios.
Serve.
