Didis Baklava Bars Food

BAKLAVA BARS

Steps:

• preheat oven to 350 degrees.
• spray a 13 x 9 pan with non stick cooking spray.
• using hands, press sugar cookie dough evenly into bottom of prepared pan.
• bake for 15-18 minutes.
• in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
• using a fork, stir until mixture is well combined and crumbly.
• sprinkle mixture over partially baked cookie crust.
• sprinkle phyllo crumbles over walnut mixture.
• bake for 25-30 minutes until golden brown.
• In a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
• Microwave for 1 minute 30 seconds or until bubbly,.
• Stir in vanilla extract.
• Drizzle honey mixture over baked cookie.
• Let cool completely in pan on wire rack for about 2 hours.
• cut into 9 squares, then cut each square into 2 triangles.

COOKIE MIX BAKLAVA BARS

Steps:

• Heat oven to 350°. Spray bottom only of 9x13-inch pan with Pam.
• Stir cookie base ingredients in large bowl until soft dough forms.
• Press in bottom of pan and bake 15 minute.
• Meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
• Sprinkle mixture evenly over partially baked base.
• Crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes or golden.
• In a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. Stir in vanilla.
• Drizzle honey mix over phyllo. Cool completely.
• Cut into 6 rows by 4 rows. Drizzle each bar with 1/2 teaspoon honey before serving.

BAKLAVA-STYLE CHEESECAKE BARS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
• Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
• Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
• While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
• Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
• Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
• Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.