Baklawa Cheesecake Minis
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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