MIXED-NUT HONEY BAKLAVA
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 96 (1 1/2-inch) pieces
Number Of Ingredients 15
Steps:
- Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
- Preheat the oven to 350 degrees F.
- Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
- Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
- Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
- Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
- While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
- Store the baklava in a sealed container for up to 1 week.
BAKLAVA CHEESECAKE
With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. -Aryanna Gamble, New Orleans, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 351 calories, Fat 26g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 178mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
HONEY-WALNUT CREAM CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!
SWEET CHEESE BAKLAVA RECIPE
Combine cheesecake and baklava in our Sweet Cheese Baklava Recipe. Cinnamon, nutmeg and a honey drizzle make our Sweet Cheese Baklava Recipe unforgettable.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 20 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6699 g, Sugar 0 g, Protein 4 g
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