Name: Irresistible Baklava Cheesecake Phyllo Cookies with Honey Drizzle Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 package phyllo dough (about 1 pound); ½ cup unsalted butter, melted; 1 cup crushed walnuts or pistachios; 16 ounces cream cheese, softened; ½ cup sugar (can substitute with honey); 1 teaspoon vanilla extract; 2 large eggs; 1 teaspoon cinnamon; ½ cup honey for drizzling

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Introduction

These Baklava Cheesecake Phyllo Cookies combine the flaky crispness of phyllo dough with a creamy cheesecake filling and a rich honey drizzle. They offer a delightful blend of textures and flavors that make for an irresistible treat perfect for any occasion.

A tall stack of five square layers alternates between light golden brown thin, crispy sheets and smooth, creamy, off-white layers, all covered in shiny amber syrup that drips down the sides and pools on the edge of a white plate. The top layer of syrup is generously topped with small, crunchy, light brown nut pieces that add texture and contrast. The plate sits on a white marbled surface, with a soft blurred background that highlights the rich details and shiny textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package phyllo dough (about 1 pound)
½ cup unsalted butter, melted
1 cup crushed walnuts or pistachios
16 ounces cream cheese, softened
½ cup sugar (can substitute with honey)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon cinnamon
½ cup honey for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and melt the butter, allowing it to cool slightly.
Step 2: Carefully unroll the phyllo dough and layer several sheets on a baking sheet, brushing each layer generously with melted butter to ensure flakiness.
Step 3: In a mixing bowl, beat together the cream cheese, sugar (or honey), eggs, vanilla extract, and cinnamon until the mixture is smooth and creamy.
Step 4: Spread the cheesecake filling evenly over the layered phyllo dough, then sprinkle the crushed walnuts or pistachios on top.
Step 5: Fold the edges of the phyllo dough over the filling to create small parcels or squares.
Step 6: Using a sharp knife, cut the layered phyllo with filling into individual squares or desired shapes.
Step 7: Bake in the preheated oven for 20–25 minutes, or until the cookies turn golden brown and the filling is set.
Step 8: Remove from oven and while still warm, drizzle honey over the cookies for a sweet, glossy finish.
Step 9: Let the cookies cool for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, toast the nuts lightly before crushing and adding to the filling.
Try substituting honey in the filling for a natural sweetness and slight floral note.
If you prefer a dairy-free option, experiment with plant-based cream cheese.
Use pistachios instead of walnuts for a more vibrant color and unique flavor.
Brush the top layer of phyllo with butter for an even richer golden finish.

Storage

Store these cheesecake phyllo cookies in an airtight container at room temperature for up to 2 days to maintain crispness. For longer storage, refrigerate for up to 5 days; allow them to come to room temperature before serving. Reheat briefly in a low oven if you prefer them warm and crisp.

How to Serve

A three-layer stack of thin, crispy golden-brown sheets with creamy pale yellow custard filling between each layer, topped with a drizzle of amber syrup and small caramelized bits that glisten. The dessert sits on a white plate with syrup pooling around the base, and steam rises gently from the warm top. The background features a soft, out-of-focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cookies ahead of time?

Yes, you can assemble the cookies and keep them covered in the refrigerator for up to 24 hours before baking. Just allow the phyllo to come to room temperature before baking for best results.

What type of phyllo dough should I use?

Use thawed, unsweetened phyllo dough typically found in the frozen section of most grocery stores. Be sure to keep the sheets covered with a damp towel while working to prevent drying out.