Anari cream

anari cream

Anari cream


  • 900 gr. fresh anari
  • 6 filo pastry sheets
  • 5 tablespoons of sugar
  • 4 tablespoons of rosewater
  • 300 ml fresh cream
  • 60g coarsely chopped walnut kernels
  • 2k ground cinnamon


Unfold and place the filo pastry sheets in a square or rectangular baking dish. Then bake them at 200c for about 10 minutes or until golden brown and then strain.

At the same time, beat the anari in the mixer along with the fresh cream, sugar, cinnamon and rosewater until the mixture is homogenized.

In a large glass round bowl, alternately, add crushed filo pastry, a few walnut kernels, a little cinnamon and a mixture of anarokrema. Repeat the process four times or until it reaches the height you want. Finally, sprinkle with filo pastry, walnut kernels and some ground cinnamon.

Place the platter in the fridge for about 1 hour, to freeze, and then serve.

Alternatively, you can make the anarokrema in individual bowls so that it does not dry out after cutting it.

Preparation time: 30 Minutes

Products Used: Fresh Anari