Berry Cheesecake Baklava
User Reviews
5.0
9 reviews
Excellent
Berry Cheesecake Baklava
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This Berry Cheesecake Baklava is a fun spin on the traditional version--the perfect make-ahead summer dessert! If you are not into nuts then this is the baklava for you.
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Ingredients
For the syrup:
- 1/4 cup water
- 1/4 cup sugar
- 1/2 cup honey
- 1 teaspoon vanilla
For the cream cheese filling:
- 8 ounces cream cheese softened
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
To assemble
- 1 oz package phyllo dough
- 3/4 cup butter 1 and 1/2 sticks, melted
- 2 cups mixed berries fresh or frozen (unthawed)
- fresh berries to garnish
Instructions
- Thaw your phyllo dough according to package directions.
- Make the syrup. In a small saucepan combine water, 1/4 cup sugar, and 1/2 cup honey. Stir over high heat until the sugar is dissolved, it should only take a couple minutes. Remove from heat and stir in the vanilla. Set aside to cool.
- Make the filling. In a bowl or stand mixer beat the cream cheese until it it smooth. Then add the egg, 1/3 cup sugar, and salt. Beat until combined, scraping the sides of the bowl. Set aside.
- In a small bowl, melt the butter. Use a pastry brush to butter a 9x13 inch pan.*
- Open the package of phyllo dough. Use a sharp serrated knife to cut the entire stack of phyllo dough in half (not lengthwise). Cover with a damp cloth to avoid drying it out.
- Layer 2 sheets of the cut phyllo dough in the prepared pan. Brush with butter. Repeat 3 times. (2 sheets, butter, 2 sheets, butter, etc.) Stop when you have 8 sheets total.
- Spread 1/4 of the cream cheese mixture over the top. Sprinkle with 1/2 cup berries.
- Layer on 2 more sheets, brush with butter, then 2 more sheets and butter.
- Repeat steps 7 and 8 three more times.
- Continue layering sheets, buttering every 2nd one, until you have at least 8-10 on top of the most recent cream cheese layer. You may have a few leftover sheets.
- To sum up: You should have 4 layers of cream cheese with 4 sheets in between each one. The bottom layer should have 8 sheets and the top should have at least 8-10. (You may have a few leftover). Brush every 2 sheets with butter.
- Use a sharp serrated knife to slice the baklava into squares or diamonds, but don't push the knife all the way to the bottom of the pan. Leave at least a half inch on the bottom uncut. (That way the syrup doesn't seep all the way through.)
- Bake at 325 degrees F for 60-65 minutes, or until golden brown on top.
- Immediately drizzle the cooled syrup over the hot baklava, making sure to get the edges. Let cool to room temperature.
- Serve with fresh berries and a drizzle of honey. You can serve this at room temperature or chilled. I like it both ways. Store in the fridge, uncovered. If you cover it, the phyllo becomes soggy.
Notes
- *I actually used a 2 quart pan, mine wasn't 9x13. If you use a smaller pan you will get a crust on the edges with no cheesecake filling or berries. I liked it that way.
- Use any mixture of berries you like! I used a mix from Costco that had blueberries, blackberries, and raspberries.
Nutrition Information
Show Details
Serving
1slice
Calories
400kcal
(20%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
97mg
(32%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
960IU
(19%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 400kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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