Sweet Cheese Baklava Food

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.

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.

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.

GREEK BAKLAVA

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

BAKLAVA CHEESECAKE

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.