1. Take the phyllo pastry out of the freezer 2 hours before you plan to use it, or you can take it out the day before and place it in the refrigerator (for chilling).
Take one sheet of phyllo and pinch it in the middle, lifting it upwards. Gather the bottom of the sheet, forming a ball. Do not press it down; we want it to have air inside so the pastry bakes better. Place it on a baking tray. Repeat this process with the remaining sheets.
2. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove the tray from the oven and carefully flip the pastry balls. Return the tray to the oven and continue baking for another 8-10 minutes until the pastry is nicely golden brown. Let it cool.
Place the anari cheese in the bowl of a mixer and beat with the whisk attachment until it becomes fluffy. Add the powdered sugar, vanilla extract, and rosewater, and continue beating. Slowly pour in half of the heavy cream and beat until it becomes fluffy. Then, add the remaining heavy cream and the cinnamon. Beat until you have a light and airy anari cream.
3. Break 1/3 of the baked pastry balls onto the bottom of a nice glass bowl and place half of the anari cream mixture on top. Break another 1/3 of the remaining pastry over that and spread the rest of the anari cream on top. Place the remaining pastry sheets on top without breaking them. Dust generously with powdered sugar. If you like, drizzle the anari cream with honey.
