Honey Nut Cream Cheese Baklava Recipes

SWEET CHEESE BAKLAVA RECIPE

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.

HONEY NUT BAKLAVA

Steps:

• Thaw phyllo dough by package instructions, you'll need both rolls as most packages have two rolls separately packaged.
• Lightly spray a 9x13 baking dish with cooking spray.
• Unfold the sheet to a 20x26 size and cut in half making 2 9(ish)x13 portions. You can trim one stack at a time (or less) then cover with a damp towel to keep from drying out.

HONEY WALNUT BAKLAVA

Steps:

• Stir the nuts, sugar and cinnamon together in a large bowl and set aside.
• Remove the phyllo dough from the package and unroll on the counter. Trim to 9" x 13" (23 cm x 33 cm) and cover with a damp cloth.
• Brush the bottom of the pan with melted butter and place a sheet of phyllo dough into the pan. Carefully brush melted butter onto the sheet of pastry and top with another sheet. Butter and repeat until you've used 5 sheets of phyllo dough.
• Divide the nuts mixture into 3 equal portions and sprinkle one third over the pastry layers in the pan.
• Repeat the pastry and buttering process with 5 more sheets of phyllo dough, and top with another third of the nuts.
• Repeat with butter and pastry sheets again; top with nuts, then one last time with 5 more sheets of pastry and butter.
• Using a sharp knife, cut halfway through the layers (lengthwise into 3, and crosswise into 4). Next cut each piece in half, diagonally to end up with 24 pieces total.
• Bake in 300°F (150°C) oven for about 1 1/2 hours or until top is golden brown. Remove from oven.
• Heat honey until hot, then spoon over hot baklava as soon as it comes out of the oven. Allow to cool in tray on cooling rack. Keep at room temperature, covered with aluminum foil.
• To serve, cut all the way through the layers to remove the pieces from the pan.

HONEY NUT & CREAM CHEESE BAKLAVA

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.

HONEY-NUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Generously grease the bottom and sides of an 8-inch springform pan. Set aside. In a small bowl, combine ground nuts and sugar; set aside.
• Unfold phyllo dough; remove one sheet. (While you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Brush dough with some of the melted butter. Place another sheet of phyllo on top of the first, rotating it slightly to stagger the corners. Brush with a little more of the melted butter. Repeat with remaining phyllo sheets and butter.
• Ease the phyllo stack into the prepared pan, pleating it as necessary and being careful not to tear the phyllo. Sprinkle nut mixture over phyllo in pan.
• For filling: In a large bowl, combine cream cheese, mascarpone cheese, honey, and flour. Beat with an electric mixer on low speed until smooth. Beat in milk. Using a wooden spoon, stir in eggs and lemon peel.
• Pour filling into phyllo crust. Place springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until about a 2-inch border around the edge appears set when gently shaken.
• Cool in springform pan on a wire rack for 1 hour. Using a small sharp knife, loosen from side of pan. Remove side of pan. Cool for 1 hour more. Cover and chill for at least 6 hours or up to 24 hours.
• If desired, brush raspberries and rosemary sprig with light-colored corn syrup and sprinkle with sanding sugar. Arrange raspberries and rosemary on top of the cheesecake.

HONEY-WALNUT CREAM CHEESE

Steps:

• In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!

SWEET CHEESE BAKLAVA

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.