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24 servings, 1 square (39 g) each
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Keep phyllo sheets covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.
Process nuts and sugar in food processor until nuts are finely chopped.
Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove baklava from refrigerator about 30 min. before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
What's not to like? Bakalava? Good! Cheesecake? Good! Sweet Cheese Baklava? AMAZING!! Don't be tempted to make the crust too much thicker than what is shown or it will be too hard to cut through when serving and eating. I also added 1/3 cup sour cream to the cream cheese mixture to lighten it up as it was quite dense the original way.And drizzle the honey right before serving, otherwise it pools on top. But this has become one of my favorite dessert recipes!
If you like this, you are going to adore the original baklava!
these are yummy!