Tartelette with yogurt cream, white cheese and lemon honey

Name: Tartelette with yogurt cream, white cheese and lemon honey
Ingredients: Brick pastry; beurre noisette; Baharat; Optional: moisture absorbers; 200 g Yogurt; 390 g Sutdiyari cheese; 95 g Lemon honey; 100 g Mascarpone; Pollen granules; Honey cress; sumac

Tartelette filled with cream of sutdiyari cheese, yogurt, mascarpone and lemon honey, topped with pollen grains, sumac and honey cress.

Ingredients

Brick pastry

beurre noisette

Baharat

Optional: moisture absorbers

200gYogurt

390gSutdiyari cheese

95gLemon honey

100gMascarpone

Pollen granules

Honey cress

sumac

Preparation

Brush the sheets with beurre noisette or another fat.
Sprinkle with baharat spices.
Cut out the sheets to the desired size and place them in a tartelette mold.
Place another tartelette mold on top and continue stacking like this.
Bake in the oven at about 140°C for 20 minutes or fry them at 170°C for about 3 minutes. (Lower the stacked molds into the fryer.)
Store the cups on "moisture absorbers" (Silica gel).

Crumble the sutdiyari cheese by hand and mix in the food processor with yogurt, lemon honey, and mascarpone until smooth, then transfer to a piping bag.