SWEET CHEESE BAKLAVA

Sweet Cheese Baklava image

Provided by MissChif

Time 55m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup finely chopped walnuts
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
500 g cream cheese, softened (2 pkgs, 250 g ea)
1/2 cup honey, divided
1 teaspoon vanilla
2 eggs
12 sheets frozen phyllo pastry, thawed and cut in half crosswise
1/2 cup butter, melted

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.

Nutrition Facts : Calories 244.1, Fat 18.3, SaturatedFat 9.1, Cholesterol 60.9, Sodium 169.3, Carbohydrate 17.1, Fiber 0.7, Sugar 9.8, Protein 4.3