This week's sweet treat: feta cream with raspberries and phyllo

This week's dessert recipe combines salty feta, sweet raspberries and crispy phyllo pastry. All components can be prepared in advance, but the bowls should be assembled immediately before serving. The amount of feta can be adjusted to individual taste.

If you're looking for something that brings together salty, sweet and crispy in one bowl, feta cream with raspberries and phyllo is just the right choice. The recipe is simple, but the result is surprisingly delicious.

Raspberries and pastry

Start by heating the oven to 180 degrees. Put the raspberries in a bowl, add icing sugar and lemon juice, and mix through. Set aside for the flavours to combine.

Line a baking tray with baking paper. Melt butter and let it cool slightly. Place a sheet of phyllo on the tray, brush with melted butter and sprinkle one tablespoon of icing sugar on top. Bake in a 180-degree oven for 10-12 minutes until the pastry is golden brown and crispy.

Cream and nuts

Peel the nuts, toast them in a dry pan until fragrant, then let cool and chop roughly.

To prepare the cream, put feta cheese in a bowl with three tablespoons of feta brine. Process with a mixer until smooth. Add lemon zest, mascarpone and honey and mix well. Finally, whip the cream and mix or blend it into the cream.

Serving

Divide the cream into bowls and top with raspberries. Drizzle over the remaining honey, break the phyllo into smaller pieces and insert into the cream, then sprinkle with toasted nuts. Serve immediately to keep the pastry crispy.