Method

Preheat the oven to 180C/gas mark 4.

Mix the melted butter with the pastry and sugar in a bowl. Fluff the pastry by pulling it and loosening the shreds with your hands until it gets an even coating of sugar and butter. Divide into four equal amounts, pulling each clump of pastry out of the mass like a little ball of yarn. Place these on a baking tray lined with parchment paper. They should resemble four flat birds’ nests, each about the size of a coaster.

Bake for about 12-15 minutes or until golden. Allow to cool and keep in an airtight container until ready to serve. The pastry nests will keep for two to three days, so you can prepare them well in advance.

IF YOU DO NOT FIND CREAMY FETA: Place 50g of feta into a food processor and process until the cheese is a fine powder. Add 150g of cream cheese into the processor along with feta to fully incorporate.

Mix all the ingredients for the cheesecake cream in a large bowl and fold together with a spatula or big spoon. Want the consistency of mixture to be thick and hold it’s shape, so keep folding until the cheesecake cream can stay put on a spoon without dripping. Do NOT use a whisk in order to get the right texture

Place each pastry nest on a plate and spoon a healthy portion of cheesecake cream on top of each,

Garnish with almonds and fruit. Drizzle honey lightly over top (don’t go too heavy on the honey as the cheesecake cream is already quite sweet). Add fresh oregano or mint for pops of more color.