Sweet cheese, tahini and chocolate flogeres

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 2 tbsp Dark chocolate
  • 30 g Icing sugar
  • 1 Icing sugar
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 3 sheets Filo pastry

• Dairy

  • 40 g Butter, unsalted
  • 60 g Cream cheese
  • 60 g Ricotta, firm

• Frozen

  • 1 Cream or vanilla bean ice-cream, thick

• Other

  • 50 g Candied orange, coarsely chopped

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 190°C.
• Place the cream cheese, ricotta, tahini, icing sugar and vanilla in a food processor and blend until smooth. Transfer to a bowl and stir in the chopped chocolate and orange.
• Brush 1 sheet of filo pastry with a little melted butter and place another sheet on top. Brush with butter, place remaining sheet on top, and brush with more butter. Cut the filo stack into 4 rectangles. With one long side facing you, spread one-quarter of the filling along the bottom edge of one of the rectangles, leaving a 1 cm border. Fold in the edges, then roll up and place, seam-side down, on an oven tray lined with baking paper and brush with melted butter. Repeat with the remaining filo squares, filling and butter. 
• Bake for 12 minutes or until golden and crisp. Dust with icing sugar and then cut each roll in half on the diagonal. Serve warm with thick cream or ice-cream.
• Styling by Jerrie-Joy Redman-Lloyd