Borek
24 phyllo pastry sheets
6 100g goat's cheese
200 ml honey
4 egg whites – large
5 ml salt
2 ml olive oil
500 ml honey
160 ml olive oil
Brittle
1 cup granulated sugar
200 g pistachios
1 tbsp honey
Halva ice cream
500 ml fresh full cream milk
50 g castor sugar
25 g halva
4 egg yolks (egg whites to be used in goat's cheese filling)
500 ml full cream milk
2 tsp vanilla extract
500 ml fresh cream
Borek
Pistachio praline
Halva ice cream