Ingredients

　　This is another wonderful dessert, which I strongly recommend. It is quicker and easier to make than the previous one with cream. Make the pastry as in Kataifi with Cream Filling recipe on page 324, but instead of the cream filling, use 1 pound mozzarella cheese blended in the food processor with 1/2 pound ricotta, 2 tablespoons sugar, and 2 tablespoons orange blossom water. Bake as above and pour the cold syrup over the hot pastry as it comes out of the oven, just before serving. Serve hot, or at least warm, while the cheese is soft.

　　Arabesque