Baklava Cheesecake Tarts

Name: Baklava Cheesecake Tarts
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 95 grams finely chopped almonds, toasted; 170 grams butter, melted; 454 grams packages each) cream cheese, softened; 2 eggs, lightly beaten; 2 Tbsps all-purpose flour; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 226 milliliters honey; 18 sheets phyllo dough (14 inches x 9 inches); 82 grams finely chopped pistachios, toasted; 3 teaspoons rosewater, optional; 0 teaspoons salt; 133 grams sugar; 78 grams finely chopped walnuts, toasted; 158 milliliters water

Baklava Cheesecake Tarts is a lacto ovo vegetarian recipe with 12 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 38g of fat, and a total of 562 calories. It works best as a dessert, and is done in roughly 50 minutes. This recipe from Taste of Home requires water, butter, walnuts, and honey.

Instructions

In a large bowl, beat cream cheese and sugar until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Bowl

Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside.

Ingredients you will need

Rose Water

All Purpose Flour

Egg

Using two 12-cup muffin tins, brush 12 alternating cups with butter.

Ingredients you will need

Butter

Equipment you will use

Muffin Tray

Layer six sheets of phyllo dough on a work surface, brushing each with butter.

Ingredients you will need

Filo Pastry

Butter

Cut stacked phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Carefully place each stack in a greased muffin cup, rotating sheets so corners do not overlap. Repeat twice with remaining phyllo dough and butter making 12 tarts.

Ingredients you will need

Filo Pastry

Butter

Fill each with a scant 1/4 cup cheesecake mixture.

Bake at 350° for 20-22 minutes or until tarts are golden brown and crisp and filling is set. Cool in pan on a wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Meanwhile, in a large saucepan, combine the sugar, water and honey; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Ingredients you will need

Honey

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat. Stir in remaining ingredients. Cool. Spoon over tarts just before serving. Refrigerate leftovers.

Equipment

Ingredients

Servings:

95grams

finely chopped almonds, toasted 170grams

butter, melted 454grams

packages each) cream cheese, softened 2

eggs, lightly beaten 2Tbsps

all-purpose flour 0teaspoons

ground allspice 1teaspoons

ground cinnamon 226milliliters

honey 18sheets

phyllo dough (14 inches x 9 inches)82grams

finely chopped pistachios, toasted 3teaspoons

rosewater, optional 0teaspoons

salt 133grams

sugar 78grams

finely chopped walnuts, toasted 158milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.