1. Preheat the oven to 180°C. Lay the phyllo sheets in a baking tray. Brush each sheet with melted butter and sprinkle with icing sugar before layering the next one on top.
2. For a perfect result, place a sheet of parchment paper over the phyllo and then place another baking tray on top.
3. Bake in the preheated oven for 15–20 minutes until the phyllo sheets are golden brown and very crispy. Let them cool completely, then crumble them into pieces and divide them into two equal portions.
Caramelized Pecans:
1. In a pan or small pot, combine the sugar and water to make a syrup.
2. Once it boils, add the 200 g crushed pecans. Stir continuously over medium heat until the water evaporates, the nuts caramelize, and small bits of caramel form around them.
3. Pour them onto parchment paper and let them cool completely.
Melting the Gelatin:
1. In a small bowl, mix the powdered gelatin with the 90 g cold water and let it bloom for 5 minutes.
2. Microwave it for 10–15 seconds until it becomes completely liquid (be careful not to boil it), or alternatively, melt it on your stovetop.
3. Caution: we do not want it to boil.
Preparing the Cream:
1. Place the anari cheese, cream cheese, and sugar in a mixer and beat until completely smooth.
2. Add the heavy cream and cinnamon to the same bowl and continue beating until the mixture thickens and becomes fluffy.
3. Finally, pour in the melted gelatin and mix for a little longer until it is evenly incorporated.
Assembling the Dessert:
1. Layer half of the baked, sugared phyllo at the base of a glass dish or mold.
