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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a long recipe and you will have to make it in two days or may be more. I used the Philadelphia cream cheese in the filling and the taste was just great. Enjoy! Ingredients:
syrup |
2 1/2 cups sugar |
1 1/2 cups water |
1/2 tsp lemon juice |
crust |
5 phyllo pastry sheets |
2 tbsp melted butter |
filling |
2 (8 oz packs) cream cheese, softened |
1/2 cup castor sugar |
1 3/4 cup heavy cream |
2 tbsp powder sugar |
2 cups nuts baklavas, chopped (see recipe below) |
nuts baklavas: (can be made a day ahead) |
10 phyllo pastry sheets |
1/3 cup melted butter |
1/2 cup mixed walnuts, pistachios, hazelnutschopped |
1 tbsp butter, softened |
1 tbsp castor sugar |
1/2 tbsp cinnamon |
decoration |
1 phyllo sheet |
1 tbsp melted butter |
3 tbsp pistachios |
Directions:
1. Make the syrup:
2. Heat sugar and water over low heat stirring until sugar dissolves . Add the lemon juice and increase the heat. Let boil for 3-4 minutes. Cool completely.
3. Crust:
4. Grease a 20cm tart pan with butter and preheat oven to 375F.
5. Place one phyllo sheet in the bottom of the tart pan and brush lightly with butter. Repeat with the 4 remaining sheets. Trim edges with scissors and cut with a sharp knife into wedges and bake for 20minutes or until golden brown. Drizzle 4 tbsp of the cold syrup over and let cool completely.
6. Filling:
7. Beat cream cheese until light and fluffy, add sugar and beat again. In a clean bowl, whip heavy cream with 2 tbsp powder sugar until soft peaks. Fold whipped cream into the cheese mixture and then fold in the chopped nuts baklavas. Pour over the prepared crust and smooth top.
8. Nuts baklavas:
9. Grease a 26cm baking pan with butter and preheat oven to 380F.
10. Place one phyllo sheet in the baking pan and brush with butter. Repeat with another 4 sheets. Combine nuts mixture with butter, sugar and cinnamon and spread over the phyllo sheets in the pan . Cover with the rest of the phyllo sheets in the same way. Using a sharp knife, cut into squares and bake for 30 -35 minutes until golden brown. Pour cold syrup over hot baked baklavas and let cool completely. Chop and use as indicated in the above recipe.
11. Decoration:
12. Cut 1 phyllo sheet into small triangles , brush with butter and bake for 10 minutes until golden brown. Let cool and use to decorate over the smoothed filling. Sprinkle with pistachios and chill for 4-5 hours.
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