Baklava Cheesecake Phyllo Cookies
These Baklava Cheesecake Phyllo Cookies combine the best of both worlds! Flaky phyllo dough cups filled with a creamy cheesecake filling and topped with the sweet, nutty goodness of baklava.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Ingredients
Scale
- 1 package (14.1 oz) refrigerated phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
- 1/4 cup honey
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
- Unroll phyllo dough and cut into 3-inch squares. You’ll need about 3-4 squares per muffin cup.
- Brush each phyllo square with melted butter and layer them in the muffin cups, rotating each square to create a starburst effect.
- In a medium bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla extract until well combined.
- Spoon about 1 tablespoon of cream cheese filling into each phyllo cup.
- In a small bowl, combine walnuts, pistachios, honey, and cinnamon.
- Spoon a small amount of the nut mixture over the cream cheese filling in each cup.
- Bake for 15-20 minutes, or until the phyllo is golden brown and the filling is set.
- Let cool completely in the muffin tin before carefully removing the cookies.
Notes
For a richer flavor, try adding a tablespoon of orange blossom water to the honey-nut mixture.
Find it online: https://grilldrip.com/baklava-cheesecake-phyllo-cookies/