BAKLAVA TARTLETS
Want a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. -Ashley Eagon, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 45 tartlets.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients until blended; stir in walnuts. Spoon 2 teaspoons of the mixture into each tart shell. Refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
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.
MINI BAKLAVA
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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 :
BAKLAVA CHEESECAKE
I love playing with cheesecake recipes :) I used coconut sugar in the cake. It's far less sweet tasting. You can also use all butter in the crust. I like the texture coconut oil gives. The time does NOT include giving the cheesecake 24 hours to sit. You can make the syrup the next day so it's warm when you serve it.
Provided by Abi Fae
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Crust:.
- Mix all ingredients thoroughly and press into a spring form pan. You want it going about 1" up the sides.
- Poke the crust with a fork to keep it from bubbling, and bake at 350 for 15-20 minutes, or until brown.
- Set aside to cool.
- Cheesecake:.
- Mix the cream cheese with a beater. This is much easier to do at room temperature. Add the sour cream and beat until fully blended. Add the sugars and salt; mix thoroughly. Add the eggs, one at a time, beating thoroughly after each. Add the lemon juice, spices, and vanilla. Mix until fully blended.
- Pour onto the pie crust and tap the edges of the pan firmly to dislodge extra bubbles.
- Bake at 350 for 45 minutes. Then turn off the oven and let the cake sit another hour before removing it to cool to room temperature. Do not open the oven until it has sat the hour without heat. It will collapse a bit and get cracks.
- Cardamom Sauce:.
- Mix all ingredients, except the nuts, and cook over low heat. Bring slowly to a boil and let boil 5 minutes. Remove from heat and add the nuts. Keep stirring as it cools for the next couple minutes.
- To Serve:
- Let the cheesecake sit 24 hours and then remove from the pan. Drizzle with the cardamom sauce and nuts.
Nutrition Facts : Calories 635.2, Fat 49.5, SaturatedFat 23.2, Cholesterol 135.6, Sodium 359.1, Carbohydrate 42.4, Fiber 3.1, Sugar 36.7, Protein 11.5
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- Preheat oven to 350°F. Pulse 1 1/2 cups walnuts and 1/4 cup sugar in a food processor 4 or 5 times or until walnuts are finely ground. Add butter; pulse until mixture resembles coarse sand. Press mixture firmly on bottom of a lightly greased (with shortening) 9-inch springform pan. Bake 12 to 14 minutes or until lightly browned. Cool on a wire rack.
- Reduce oven temperature to 300°F. Beat cream cheese, mascarpone, and remaining 3/4 cup sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add almond extract and salt, beating at low speed just until blended.
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