Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
1 box mediterranean phylo pastry
Melted ghee (Clarified butter)
1 packet tennis biscuits
4 tablespoon butter
250ml fresh cream
1 slab milkybar
1 tub lancewood cream cheese
Icing sugar to taste
Chopped dates (optional)
Orange blossom honey
Cut squares of 11 x 11cm of pastry. Leave under a damp cloth till done. Cut 6 squares for each hole.
Place square down, brush with ghee (Clarified butter), place other piece in shape of diamond, brush with ghee (Clarified butter). Repeat till 6th piece.
Brush pan with ghee (Clarified butter). Preheat oven to 180 deg C.
Place phylo in pan tucking neatly. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown.
Remove and cool.
Whip fresh cream till stiff peaks form.
Whisk cream cheese, melt chocolate and fold into cream cheese. Add icing sugar to taste.
Gently fold whipped cream into cream cheese.
Crush 1⁄2 packet biscuits and add in melted butter. Mix well.
Spoon cream cheese mixture into phylo cups, then chopped nuts (and dates if using), then spoon in tennis crumbs.
Spoon on more cream cheese mixture and more chopped nuts.
Drizzle with honey and chill in fridge.