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Syrup Dessert with Almonds, Ricotta and Cinnamon
Ingredients
1 package KANAKI EXTRA FINE FILO Pastry
1/3 cup brown sugar
1 tsp cinnamon
250 gr. ricotta cheese
500 gr. vegetable cream in a can
1 cup raw and unsalted almonds
½ cup peeled almonds
4 tbsp butter
1 ½ cup sugar
2 cups water
1 orange peel
Preparation - Steps
For the syrup:
In a saucepan, add 1 ½ cup sugar and 2 cups water.
Break 1 ½ cup almonds and 1 cup almond kernels in the blender, place them in a bowl and add 1/3 cup brown sugar, 1 tbsp cinnamon, 1 orange peel, ½ kg vegetable cream, 250 gr. ricotta cheese, and stir.
Open 1 package KANAKI Filo Pastry Gourmet with olive oil, add the stuffing and fold into a roll. Add 4 tbsp melted butter in the baking pan, pour the dessert and the remaining butter on top. Preheat the oven at 175°C, with extra heat on the oven elements, and bake for 45 min.