BAKLAVA CHEESECAKE
With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. -Aryanna Gamble, New Orleans, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan., In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan. , Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar., If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour. , Just before serving, top cheesecake with sugared rosemary and cranberries.
Nutrition Facts : Calories 351 calories, Fat 26g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
BAKLAVA BARS
This interesting twist on the Mediterranean classic is packed with flavors that scream fall. The honey. The toasted nuts. The butter and the spices. There's nothing that's not delicious about this dessert. It's easy to make, quick to put together and the perfect guilty pleasure for any fall day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
- Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
- Drizzle honey mixture evenly over phyllo . Cool completely, about 2 hours.
- For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 21 g, TransFat 1 g
CHEESECAKE BAKLAVA
Long instructions because of the detail, but it's really easy to do and a spectacular presentation. Creamy cheesecake filling held by a crisp, buttery, phyllo crust and topped with a baklava layer - fantastic! This must be made 2 days before serving.
Provided by evelynathens
Categories Cheesecake
Time 2h10m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Position rack in lower third of oven and preheat to 350°F.
- Beat cream cheese in large bowl of mixer until light and fluffy; gradually mix in honey, lemon juice and vanilla; on low speed, add eggs, one at a time, beating until each has been incorporated before adding next.
- Brush 10 inch springform pan generously with melted butter.
- Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and brush half of sheet with melted butter; fold over unbuttered half to turn the rectangle into a square shape; brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end; cover pan with a dampened towel; repeat with phyllo 4 more times (using 5 sheets); wrap remaining phyllo in plastic and refrigerate; stir through cheesecake filling and pour into crust; cover filling with pastry overhang; bake until pastry is light brown and cake is firm to the touch, about 50 minutes; let cool for 20 minutes and carefully remove pan sides and cool completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day).
- For Topping: Preheat oven to 350F; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
- Stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes.
- Meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy.
- Set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving.
- Enjoy the fruit of your labours!
Nutrition Facts : Calories 700.3, Fat 49.1, SaturatedFat 26.5, Cholesterol 222.8, Sodium 546.6, Carbohydrate 54.2, Fiber 1.7, Sugar 30.8, Protein 13.4
BAKLAVA CHEESECAKE TARTS
I love the sticky honey syrup, spices, nuts and crispy phyllo of homemade baklava but don't want the fuss of preparing it in the traditional way. These easy-to-make cups offer all of the classic flavors and textures in the form of little cheesecakes. -Laura Curtis, Hoboken, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside., Using two 12-cup muffin tins, brush 12 alternating cups with butter. Layer six sheets of phyllo dough on a work surface, brushing each with butter. Cut stacked phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Carefully place each stack in a greased muffin cup, rotating sheets so corners do not overlap. Repeat twice with remaining phyllo dough and butter making 12 tarts. , Fill each with a scant 1/4 cup cheesecake mixture. Bake at 350° for 20-22 minutes or until tarts are golden brown and crisp and filling is set. Cool in pan on a wire rack. , Meanwhile, in a large saucepan, combine the sugar, water and honey; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Stir in remaining ingredients. Cool. Spoon over tarts just before serving. Refrigerate leftovers. ,
Nutrition Facts :
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