Embark on a culinary journey to the heart of dessert tradition with this mouthwatering shredded pastry and mozzarella recipe. A perfect blend of crispy, golden pastry intertwined with the creamy, stretchy goodness of mozzarella, all lavishly drizzled with a zesty lemon-infused syrup and garnished with chopped pistachios for an added crunch. This dessert is a symphony of textures and flavors designed to delight the senses.
Why You’ll Love This:
This dessert is a celebration of contrast and harmony, bringing together the unlikely pairing of cheese and sweet syrup in a delightful fusion. Its preparation is a labor of love that yields an unforgettable taste experience, making it a perfect choice for those seeking to explore traditional desserts with a twist.
Perfect Occasion:
Ideal for festive gatherings, special family dinners, or as a luxurious treat to end a cozy evening. It’s a versatile dessert that can adapt to any occasion, promising a memorable culinary experience.
Decoration Tips:
For an extra touch of elegance, serve this delightful dessert on a plate drizzled with syrup and a sprinkle of finely chopped pistachios. A sprig of mint or a dusting of powdered sugar can also add visual appeal and a hint of additional flavor.
Ingredients:
- For the Sugar Syrup:
- 300g sugar
- 300ml water
- 1 slice of lemon
- For the Dessert:
- 200g fresh shredded pastry (angel hair pastry)
- 2 balls of mozzarella
- 100g butter, plus a bit more for greasing the dishes
- Chopped pistachios for garnish
Instructions:
- Syrup Preparation: Combine sugar, water, and lemon slice in a pot. Boil for 10 minutes, then let the syrup cool.
- Dessert Assembly: Chop the pastry finely and mix with melted butter. Pat dry mozzarella with kitchen paper and slice thinly. Generously butter your dishes and lay down a layer of the pastry mix, pressing firmly. Add a layer of mozzarella slices, leaving a margin at the edges. Cover with another layer of pastry, ensuring all cheese is covered, and press down firmly.
- Cook either in the oven or on the stove over low heat to allow the cheese to melt without burning the pastry. Once the edges start to color, flip it over and cook the other side on low heat.
- Pour the cooled syrup over the cooked pastry and sprinkle with chopped pistachios.
Enjoy this divine concoction, where every bite is a blend of crispy, creamy, and citrusy notes, topped off with the nutty crunch of pistachios.
