Honey, sesame and filo cheesecake puddings
- April 2019
- Serves 8
- Hands-on time 30 min
Instead of a biscuit base, this Greek-style cheesecake is made with crisp filo pastry. It’s topped with a dollop of creamy feta, honey and orange blossom mix as well as sesame snaps and rose petals. It’s a beautiful dessert you can make-ahead of a dinner party.
Lisa Faulkner’s Greek custard tart is similar to this recipe, made with filo pastry and a sweet lemon syrup. Another crowdpleaser worth trying.
- 25.3g (14.3g saturated)
- 6.3g (5.6g sugars)
Complete the recipe to the end of step 3 up to 3 days ahead. Keep the filo in an airtight container at room temperature and the cheesecake mix in an airtight container in the fridge.
Wrap unused filo in cling film and freeze for up to 1 month. Defrost in fridge before use.
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