Goat's cheese and honey borek

30 October


Kirsten and Detlev's dessert.

goat cheese borek on plate with scoop of white ice cream


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


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



  • Preheat oven to 190°C.
  • Spray and cook tart tins/shells.
  • In a stand mixer bowl mix goat's cheese, egg whites, and 200ml honey.
  • In a small pot, warm 160ml olive oil and 500ml honey over medium heat until the honey dissolves.
  • Cut phyllo sheets into rectangles.
  • Brush the phyllo rectangle with the olive oil and honey mixture then add 1 1/2  tablespoons of the goat's cheese mixture on top.
  • Gently roll the filled phyllo and then curl the pastry around and place it into the tart shell/tin.
  • Brush the remainder of the honey-olive oil mixture on top of the pastry and place in the oven. Bake for 20 minutes.

Pistachio praline

  • Roughly chop half of the pistachios. Keep the other half for garnish.
  • Heat up granulated sugar on low heat in a saucepan. Add about 20 – 30ml of water.
  • Stir gently.
  • Dip a pastry brush in cold water and gently brush the sides of the pan.
  • Bring sugar and water mixture to 180°C.
  • Pour the sugar mixture over the pistachios and try to distribute the liquid evenly. Set aside to cool.
  • Place brittle into a food processor and blitz.
  • Roughly chop the other half of the pistachios and toast. Serve with dessert.

Halva ice cream

  • Blend halva and 500ml milk together. Strain the liquid using a cheesecloth.
  • Heat up 2 cups of milk to 70°C.
  • In a stand mixer, whisk egg yolks. Gradually add sugar and heated milk.
  • Whisk on a medium speed.
  • Pour anglaise into a pot and heat up, continuously whisking.
  • Add vanilla extract.
  • Pour anglaise into an ice cream maker and churn.
  • After 5 – 10 minutes slowly add some of the fresh cream and continue to do so until all the cream has been added.
a plate of food
Magwenya and snoek pâté
Sub Title

Magwenya and snoek pâté

a plate of food
Magwenya and snoek pâté
Sub Title

Magwenya and snoek pâté

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