Sweet Cheese Baklava Recipes

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SWEET CHEESE BAKLAVA RECIPE



Sweet Cheese Baklava Recipe image

Combine cheesecake and baklava in our Sweet Cheese Baklava Recipe. Cinnamon, nutmeg and a honey drizzle make our Sweet Cheese Baklava Recipe unforgettable.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 20 servings

Number Of Ingredients 10

1 cup finely chopped walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1 tsp. vanilla
1/2 cup honey, divided
12 sheets frozen phyllo dough, thawed, cut crosswise in half
1/2 cup butter, melted

Steps:

  • Heat oven to 350°F.
  • Combine nuts, sugar and spices. Beat cream cheese, eggs, vanilla and 1/4 cup honey in large bowl with mixer until blended.
  • Layer phyllo sheets in 13x9-inch pan, brushing each phyllo sheet with butter and sprinkling 1 rounded tablespoonful nut mixture evenly over every other phyllo sheet. Carefully spread cream cheese mixture over top of phyllo stack.
  • Bake 25 to 30 min. or until cream cheese mixture is firm.
  • Heat remaining honey; drizzle over baklava. Cool to room temperature before cutting to serve.

Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6699 g, Sugar 0 g, Protein 4 g

GREEK BAKLAVA



Greek Baklava image

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Provided by NEONWILLIE

Categories     World Cuisine Recipes     European     Greek

Yield 18

Number Of Ingredients 8

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
  • Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
  • Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  • Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  • Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g

BAKLAVA CHEESECAKE



Baklava Cheesecake image

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. -Aryanna Gamble, New Orleans, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 16 servings.

Number Of Ingredients 18

12 sheets phyllo dough (14x9-in.)
1/3 cup butter, melted
1 cup finely chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) mascarpone cheese
2/3 cup honey
1/4 cup 2% milk
3 tablespoons all-purpose flour
3 large eggs, room temperature, lightly beaten
GARNISH:
3 tablespoons light corn syrup
3 fresh rosemary sprigs
1/4 cup sugar, divided
1/2 cup fresh or frozen cranberries, thawed and patted dry

Steps:

  • Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan., In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan. , Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar., If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour. , Just before serving, top cheesecake with sugared rosemary and cranberries.

Nutrition Facts : Calories 351 calories, Fat 26g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

SWEET, CHOCOLATELY DELICIOUS BAKLAVA



Sweet, Chocolately Delicious Baklava image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 lb. real butter
1 package filo dough
1 c. chopped almonds or pecans
1 package chocolate chips
1/2 c. white sugar
4 tablespoons ground cinnamon
1 1/2 c. honey
1/2 c. water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425.
  • Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl.
  • Melt butter in medium saucepan/
  • Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference).
  • Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used.
  • Cut into 1" squares. Place in oven and bake about 35 minutes (until golden brown).
  • While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat.
  • Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy.
  • For looks I sometimes melt a few chocolate chips and drizzle them on top.

SWEET CHEESE BAKLAVA



Sweet Cheese Baklava image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 10

1 cup finely chopped walnuts
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 pkgs (8 oz. each) cream cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted

Steps:

  • Preheat oven to 350°F. Mix walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup honey, eggs and vanilla in large bowl with electric mixer on med. speed until well blended.
  • Layer phyllo in 13x9 in. baking pan, brushing each phyllo sheet with butter and sprinkling rounded Tbsp. of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.
  • Bake 25 to 30 minutes or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temp. Cut into 20 squares.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BAKLAVA-STYLE CHEESECAKE BARS



Baklava-Style Cheesecake Bars image

When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.

Provided by thymeforpineapple

Time 2h20m

Yield 24

Number Of Ingredients 11

cooking spray
12 sheets frozen phyllo dough, thawed
¼ cup unsalted butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
½ cup water
½ cup finely chopped walnuts
¼ cup finely chopped pistachio nuts
1 tablespoon fresh lemon zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
  • Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  • Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
  • While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  • Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
  • Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
  • Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g

HONEY NUT & CREAM CHEESE BAKLAVA



Honey Nut & Cream Cheese Baklava image

I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. -Cheryl Lundquist, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 7

Butter-flavored cooking spray
1/2 cup spreadable honey nut cream cheese
1-1/4 cups sugar, divided
3 cups chopped walnuts
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
1 cup water
1/2 cup honey

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, mix cream cheese and 1/4 cup sugar until blended. Stir in walnuts., Unroll phyllo dough; trim to fit into pan. Layer 20 sheets of phyllo in prepared pan, spritzing each with cooking spray. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Spread with half of the walnut mixture. Layer with five more phyllo sheets, spritzing each with cooking spray. Spread remaining walnut mixture over phyllo. Top with remaining phyllo sheets, spritzing each with cooking spray., Cut into 1-1/2-in. diamonds. Bake 35-40 minutes or until golden brown. Meanwhile, in a saucepan, combine water, honey and remaining sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 10 minutes. Pour over warm baklava., Cool completely in pan on a wire rack. Refrigerate, covered, until serving.

Nutrition Facts :

CHEESECAKE BAKLAVA



Cheesecake Baklava image

Long instructions because of the detail, but it's really easy to do and a spectacular presentation. Creamy cheesecake filling held by a crisp, buttery, phyllo crust and topped with a baklava layer - fantastic! This must be made 2 days before serving.

Provided by evelynathens

Categories     Cheesecake

Time 2h10m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 lbs cream cheese, room temperature
1 cup greek thyme honey
1/4 cup fresh lemon juice
2 teaspoons vanilla
6 eggs, room temperature
1/3 cup butter, melted
1 lb phyllo pastry
1/2 cup walnuts
1/3 cup almonds, blanched
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/3 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 cinnamon stick
1 tablespoon brandy (optional, but good)

Steps:

  • Position rack in lower third of oven and preheat to 350°F.
  • Beat cream cheese in large bowl of mixer until light and fluffy; gradually mix in honey, lemon juice and vanilla; on low speed, add eggs, one at a time, beating until each has been incorporated before adding next.
  • Brush 10 inch springform pan generously with melted butter.
  • Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and brush half of sheet with melted butter; fold over unbuttered half to turn the rectangle into a square shape; brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end; cover pan with a dampened towel; repeat with phyllo 4 more times (using 5 sheets); wrap remaining phyllo in plastic and refrigerate; stir through cheesecake filling and pour into crust; cover filling with pastry overhang; bake until pastry is light brown and cake is firm to the touch, about 50 minutes; let cool for 20 minutes and carefully remove pan sides and cool completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day).
  • For Topping: Preheat oven to 350F; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
  • Stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes.
  • Meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy.
  • Set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving.
  • Enjoy the fruit of your labours!

Nutrition Facts : Calories 700.3, Fat 49.1, SaturatedFat 26.5, Cholesterol 222.8, Sodium 546.6, Carbohydrate 54.2, Fiber 1.7, Sugar 30.8, Protein 13.4

SWEET CHEESE BAKLAVA



Sweet Cheese Baklava image

I got this recipe on the Kraft Canada Website. I tried it for our family get together at Easter and it was a hit. Since the cream cheese is only sweetened with a bit of honey, it balances out nicely with the baklava which is very sweet on its own. This is one I'll definitely be making again.

Provided by MissChif

Categories     Cheesecake

Time 55m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup finely chopped walnuts
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
500 g cream cheese, softened (2 pkgs, 250 g ea)
1/2 cup honey, divided
1 teaspoon vanilla
2 eggs
12 sheets frozen phyllo pastry, thawed and cut in half crosswise
1/2 cup butter, melted

Steps:

  • Preheat oven to 350°F Mix walnuts, sugar and spices; set aside. (To finely chop the nuts, place them along with the sugar in a food processor container and cover. Process until the nuts are finely chopped.).
  • Beat cream cheese, 1/4 cup of the honey and the vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time beating well after each addition.
  • Place layers of the phyllo sheets in a 13x9 inch baking pan, brushing each layer with the melted butter and sprinkling a rounded tablespoon full of the walnut mixture over every other layer of phyllo. After all the layers are done, spread the top with the cream cheese mixture. (NOTE - to keep the phyllo from drying out, keep them covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.).
  • Bake 25-30 minutes or until the cream cheese mixture is set.
  • Heat the remaining 1/4 cup of honey and drizzle over the baklava.
  • Cool to room temperature.
  • Cut into squares and serve.
  • Storage know how - Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 244.1, Fat 18.3, SaturatedFat 9.1, Cholesterol 60.9, Sodium 169.3, Carbohydrate 17.1, Fiber 0.7, Sugar 9.8, Protein 4.3

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2015-11-09 In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 4.
From lifeloveandsugar.com


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