🍯 Honey Cheesecake Pistachio Baklava
A luscious mashup of creamy cheesecake and flaky, nutty baklava—pure Middle Eastern magic! 🥮✨
🧂 Ingredients:
For the Baklava Layers:
1 (16 oz) package phyllo dough, thawed
1 cup unsalted butter, melted
2 cups finely chopped pistachios
1/2 cup granulated sugar
1 teaspoon cinnamon
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Honey Syrup:
3/4 cup honey
1/2 cup water
1/2 cup sugar
1 teaspoon lemon juice
👩🍳 Instructions:
Preheat oven to 325°F (163°C). Grease a 9x13-inch baking dish.
In a bowl, mix pistachios, sugar, and cinnamon.
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Layer half of the phyllo sheets in the baking dish, brushing each with melted butter as you layer.
Spread the cheesecake mixture evenly over the phyllo.
Sprinkle half of the pistachio mixture over the cheesecake layer.
Layer the remaining phyllo sheets on top, again brushing each with butter.
Score into diamond or square shapes with a sharp knife.
Bake for 45–50 minutes, until golden and crisp.
Meanwhile, make the syrup: Simmer honey, water, sugar, and lemon juice for 5 minutes. Let cool slightly.
Pour syrup evenly over the hot baklava as soon as it comes out of the oven.
Let cool completely before slicing along scored lines.
Serve and savor every luxurious, gooey, nutty bite!