Philo Man cake with ricotta and pistachio filling

Cooked phyllo man cake with ricotta and pistachio filling

You know, Griboyedov was right when he said in the words of his character Chatsky: When you travel, you come home, and the smoke of the Fatherland is sweet and pleasant to us... I'll say this about the fatherland: home is home... After a 2-week stay in the nice Czech town of Karlovy Vary (and everything was good, only the public snack is so unpalatable)!) We came back with a craving - my husband so delicious to eat, and I so delicious to cook (well, and also humble to taste... ) And I'm off to the rails - the oven never rests.
Author of the recipe

Ingredients for phyllo man cake with ricotta and pistachio filling:

Filo Dough (10 sheets of phyllo dough, it's better to have extra, as the dough tears easily.) - 500 g
Butter - 125-150 g
Pistachios - 100 g
Sugar (3 tbsp.l. brown sugar 3 tbsp.l. white sugar ) - 6 tablespoon
Lemon peel (2 lemons) - 2 pcs
Fried Chicken Egg - 1 Tbsp
Ricotta - 250 g
Sour cream ((thicker)) - 75 g
Essence (vanilla) - 1 teaspoon
Honey - 2 tablespoon
Berries (dried, can be raisins) - 50 g
Wheat flour / Flour - 2 teaspoon
Salt
Cinnamon (for sprinkles) - 1 tablespoon
Sugar - 1 tablespoon

How to cook phyllo man cake with ricotta and pistachio filling step by step with photos

	Melt butter. Grind pistachios with sugar and add 1 tbsp.l. Mix the butter with the nuts.
	Remove the zest from the lemons.
Mix cheese, zest, egg, sour cream, vanilla, honey, flour and salt until puffy, add berries (I have berries) or raisins.
Preheat oven to 180°.
	Grease a small square dish (I have a 22x22 cm square dish) with butter and line it with foil, bending its edges beyond the edges of the dish, and grease the foil with butter.
If you can't afford to buy ready-made pastry, you can make it yourself, but I've never made it and don't think I could ever make it. You can use flaky pastry instead, but remember that 1 flaky sheet is equal to 3 sheets of phyllo. And don't grease it with butter...
	We will need 4 sheets of 20x40. Each of them is coated thinly with oil (each leaf put on a separate slightly moistened towel) and put in a form so that the part to cover the bottom, and the other part should hang down on the side (in the photo visible). A sheet of phyllo should hang down from each edge. The rest of the sheets need to be 20x20.
	Put 1/2 of the stuffing ricotta, 3 sheets grease with butter and put it on the stuffing, sprinkle with 1/2 of nuts. Again 3 sheets of phyllo cheese, phyllo and walnuts.
	Fold the dangling edges onto the pie, butter them and decorate - I did not have enough dough for the decoration, but you can decorate it, it will be more beautiful!!!
We cut the Philo into strips, smear it with butter and make roses out of them, put them on the pie surface.
	Sprinkle with sugar and cinnamon. Bake for 45-50 minutes., Bake for 45-50 minutes until pie sticks dry.
	Oh, how delicious it was! My husband doesn't eat nuts. They get stuck in his "his teeth"! My comment on this you know: the meat is not stuck! I've been eating double portions, cheek to cheek - I missed the goodies so much!