Sweet Mozzarella Torta with Honey-Almond Syrup


  1. Heat oven to 400-degrees.
  2. Slice mozzarella on meat slicer or by hand and set aside.
  3. Brush 8” cake pan with butter to coat all inside surfaces.
  4. Working quickly, layout a single phyllo sheet on a clean cutting board, brush with butter. Repeat until all sheets have been used. With a sharp knife slice off 1” of the shorter end of the pastry sheets. Move to separate cutting board slice into fine threads. Reserve for later. Form the remaining large piece of pastry in the bottom of the cake pan, allowing the edges to hang over the sides.
  5. Layer the mozzarella cheese on top of the pastry until all is used. Carefully fold edges of pastry over the top and seal with butter. Place in oven and bake for 15 minutes.
  6. Meanwhile, combine the sugar, water, honey, and almond syrup in small saucepan, stir, and place over medium heat. Bring to a boil without burning the sides and immediately remove from heat.
  7. Remove tart from oven after the first 15 minutes and sprinkle the top with the phyllo threads. Return to oven and continue baking for 10-15 minutes. Remove when pastry is golden brown, and cheese is completely melted.
  8. Immediately pour the almond syrup over the entire torta and sprinkle with chopped pistachios. Allow to cool slightly before serving.


  • 1/2 lb Kontos™ Phyllo Dough Sheets
  • 1/2 lb Nature's Best Dairy® Butter, Unsalted AA, melted
  • 2 lb Bacio® Mozzarella LMYM Block, Premium
  • 1/8 cup Silver Source® Granulated Sugar
  • 1/8 cup water
  • 1/4 cup West Creek® Clover Honey
  • 2 tsp Monin® Almond Syrup
  • 1/4 cup pistachios, chopped