Baklava Cheesecake Cookies
A delightful fusion of traditional baklava and creamy cheesecake in a unique cookie form.
Ingredients
Dough and Filling
- 1 package phyllo dough, 16 oz Ensure it is thawed according to package instructions.
- 8 oz cream cheese, softened Make sure it's fully softened for smooth mixing.
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup melted butter
Topping
- 1/2 cup honey For drizzling on the cookies.
- 1/2 cup Chopped walnuts or pistachios Optional; for garnishing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Layer phyllo dough sheets in a baking dish, brushing each layer with melted butter.
- In a bowl, mix cream cheese, sugar, vanilla, and cinnamon until smooth.
- Spread the cheesecake mixture over the phyllo layers.
- Fold the remaining phyllo over the cheesecake, brushing with butter between layers.
Baking
- Bake for 25-30 minutes until golden brown.
Serving
- Drizzle with honey and sprinkle with nuts if desired before serving.
Notes
These cookies are best served warm. Pair them with coffee or tea for an afternoon treat. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.