Anari gateau (anarotourta) with rosewater and caramel sauce

Preheat the oven to 220°C. Butter a leaf of filo pastry, place the second on top, butter that as well and place in a baking tray, covered with non-stick paper in the oven for 3 minutes, until golden. Remove and repeat the same process with the rest of the leaves. When cool, crumble the filo into pieces with your hands. Beat the anari with the sugar, the fresh cream, the rosewater and the cinnamon in the mixer or food processor until it is a smooth, creamy texture. Spread about 1/3 of the broken filo pieces in a rectangular tray. Pour about half of the cream on top, spread with a spatula, then cover with another layer of filo, then of the rest of the anari cream and finish with the rest of the broken filo pieces. Place the tray covered with cling film in the freezer for 1 hour.
Meanwhile, prepare the caramel sauce: Place the sugar in a medium sized heavy saucepan, place on the heat and stir until it melts. Leave until it takes a caramel colour. Then, add the butter and stir the mixture with a beater. As soon as the butter melts, remove the saucepan from the heat, wait for a few seconds (count up to 3) and stir in the fresh cream, a little at a time. Leave the sauce to cool a little, and pour into a bowl. Leave to cool completely. Remove the anari from the freezer and cut into rectangular pieces (in the baking tray). Serve accompanied with caramel sauce.
Alternative option: If you like you can use ready made caramel sauce.
Louis Papageorghiou

Ingredients:

12 filo pastry leaves(for baklava)
½ cup melted butter
1kg of fresh, unsalted anari, crumbled with a fork
1 cup fresh cream
1 cup sugar
1 tsp cinnamon powder
½ cup rosewater
½ tsp vanilla

Caramel sauce:

1 cup sugar
6 level tbsps butter
½ cup fresh cream