Baklawa Cheesecake Minis
Follow Fatimah | @falasteenifoodieBringing you the best of both worlds with this amazing combination of baklava and decadent cheesecake! A creamy light filling nestled between layers of nutty and crispy phyllo dough, makes for the perfect balance between layers and textures in one cake. This baklava cheesecake recipe is lighter than your rational baklava but will still excite your taste-budsLet's bake!
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Ingredients
Crust
- 1 stick Butter
- 1 cup Flour
- 1 tbsp. Tazah Orange Blossom Water
- 1 tbsp. Simple Syrup
Filling
- 2 blocks Cream Cheese room temp
- ¾ cup Sour Cream room temp
- 2 large Eggs room temp
- ¾ cup Sugar
- 1 tbsp Tazah Orange Blossom Water
- 2 tbsp Half n Half
- 2 tbsp Flour
Topping
- 1 package Evoiki Phyllo Dough
- 1 cup Finely Chopped Pistachio
- 1 tbsp Tazah Orange Blossom Water
- 1 stick Butter divided
- 2 tbsp Sugar
Instructions
- Combine the softened butter, flour, orange blossom and simple syrup to make the crust.
- Line and spray a cupcake pan, then divide the crust evenly.
- Freeze for 10 minutes.
- Add the room temperature cheese to a mixer and beat for 2 minutes, on medium low, until smooth.
- Add the sugar and beat again, making sure to stop and scrap down the sides and the bottom along the way.
- Add the room temperature sour cream and mix, then add the half-n-half.
- Finally, add in the eggs and flour and mix until incorporated.
- Don't over mix or the filling will turn out grainy.
- Fill the cupcake pan halfway.
- Count 10 sheets of phyllo dough and cut same sized circles as the size of the top of the cupcake pan.
- Melt the stick of butter, and add 1 tbsp. of butter to the pistachio along with the sugar & orange blossom
- Mix and set aside.
- Brush the rest of the melted butter lightly on the first layer of phyllo dough, then top with the next, repeating until 7 sheets are done.
- Top the cheesecake mixture with the 7 sheets melted with butter, then add a good tbsp. of the pistachio mixture.
- Brush the left over 3 sheets with butter and cover the pistachio with them.
- Bake in a preheated oven at 325° for 20 mins, until the the top is a golden brown.
- Allow to cool for 30 minutes in the oven, followed by 4 hours in the fridge before consuming.
- Enjoy!
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