Baklava with Bettine goat's cheese

preparation time

90 minuten minuten PT90 minutenM


For 8 pieces:

  • 50 grams of pistachios
  • 50 grams of white almonds
  • 75 grams of honey
  • 1 teaspoon ground cardamom (optional)
  • 8 sheets of filo pastry, thawed (keep the dough under a damp tea towel)
  • 80 grams of butter, melted
  • Bettine Pearls Natural
  • 75 grams of dates
  • syrup
  • 50 grams of sugar
  • 3 drops of rose water (optional) (to taste)
  • 50 milliliters of water

kitchen equipment


I love a long holiday, but oh, how quickly things are over! That's why I try to have a lot of fun before we go nowadays, until I actually have to pack my bags, because then total chaos and frustration breaks out. At those times I always wonder why we need to leave at all. But once we arrive, I immediately feel wonderful with the warm, reassuring sun rays that shine on my face. And while my body begins to relax, I realize that I love holidays and never, never want to go home. One of my favorite holiday spots is Samos. Almost all Greek islands are fun, but Samos has managed to conquer a special place for me. The island is atmospheric, the people are very friendly and the food is divine (If you go to the right places). Every evening we finished dinner with huge, delicious, sweet slices of Baklava.. I loved it! 
To get you into sunny atmospheres, we have compiled a recipe for you from Baklava with a special twist, we have added Bettine goat cheese. When I enjoy this goat's cheese baklava, I taste Greece in it with a touch of Dutch sobriety added ... Nice to live in the Netherlands .. kind of ... but when I look outside and see the pouring rain, I quickly want to book a ticket to Samos ...

And this is how you make it:

Preheat the oven to 200 degrees Celsius.
Roast the pistachio and almonds in a dry frying pan until they color golden brown. When the nuts have cooled down, chop them into fine pieces. Cut the dates into small pieces and melt the butter in the meantime. Mix the nuts with the steviala honey, the cardamom, Bettine Pearls and the dates in a food processor or blender. Place a sheet of filo pastry with the long side towards you and cover it with a thin layer of melted butter (make sure that the sheets of filo pastry are covered again by the tea towel, this prevents cracks). Divide 1 tablespoon of filling down in the middle. Fold the right and left sides over the filling and roll the dough into an egg roll. Place the roll on a griddle covered with parchment paper and cover the roll with a thin layer of melted butter. Make 7 more rolls. Fry the rolls in the middle of the oven for about 10-12 minutes until it becomes golden brown.


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