Description
This Berry Cheesecake Baklava is a delightful fusion dessert combining the flaky, buttery layers of traditional baklava with a creamy cheesecake filling and fresh mixed berries. The dessert is sweetened with a homemade honey syrup infused with vanilla, creating a perfect balance of tartness from the berries and richness from the cream cheese. Ideal for a special occasion or an indulgent treat, this baklava serves 8 to 8 generous portions and is best enjoyed chilled or at room temperature.
Ingredients
Scale
Syrup
- 1/4 cup water
- 1/4 cup sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
Baklava Layers
- 1 16-ounce package phyllo dough
- 3/4 cup butter (1 and 1/2 sticks), melted
- 2 cups mixed berries (fresh or frozen, unthawed)
- Fresh berries (for garnish)
Instructions
- Thaw Phyllo Dough: Thaw your phyllo dough according to the package directions to ensure it is pliable for layering.
- Prepare Syrup: In a small saucepan, combine water, 1/4 cup sugar, and honey. Stir over high heat until the sugar dissolves, about 2 minutes. Remove from heat, stir in vanilla, and set aside to cool.
- Make Cheesecake Filling: Beat softened cream cheese until smooth. Add the egg, 1/3 cup sugar, and salt, and beat until fully combined, scraping down the sides as needed. Set aside.
- Butter the Pan: Melt the butter and use a pastry brush to generously butter a 9×13 inch pan.
- Prepare Phyllo Sheets: Open the phyllo dough package and cut the entire stack in half crosswise with a sharp serrated knife. Cover cut phyllo with a damp cloth to prevent drying.
- Layer the Bottom Phyllo: Place 2 sheets of phyllo in the buttered pan, brush with butter. Repeat this process three more times to achieve 8 sheets total, buttering between every 2 sheets.
- Add Filling and Berries: Spread one-quarter of the cheesecake filling evenly over the top of the layered phyllo, then sprinkle with 1/2 cup mixed berries.
- Layer More Phyllo: Add 2 more sheets of phyllo, brush with butter, then add 2 more sheets and brush again.
- Repeat Layers: Repeat layering with the cream cheese filling and berries, and phyllo sheets, four times in total.
- Finish with Top Layers: Continue layering at least 8-10 sheets of phyllo on top, brushing every 2 sheets with melted butter. You may have leftover sheets.
- Review Layer Structure: Ensure there are 4 layers of cream cheese filling, each separated by 4 phyllo sheets, with 8 sheets at the bottom and 8-10 sheets on top, buttering every 2 sheets.
- Cut the Baklava: Using a sharp serrated knife, cut the baklava into squares or diamond shapes, but do not slice all the way through; leave about 1/2 inch uncut at the bottom to prevent syrup leakage.
- Bake: Bake the baklava at 325°F (163°C) for 60-65 minutes until the top is golden brown.
- Add Syrup: Immediately drizzle the cooled syrup evenly over the hot baklava, ensuring it soaks into the edges. Let it cool to room temperature.
- Serve: Garnish with fresh berries and an optional drizzle of honey. Serve at room temperature or chilled. Store uncovered in the refrigerator to maintain crispness of the phyllo.
Notes
- To prevent phyllo dough from drying out, always keep unused sheets covered with a damp cloth.
- Use a serrated knife for clean and easy cutting of the baklava layers without tearing.
- Do not fully cut through to the bottom layer to allow the syrup to soak in without leaking excessively.
- Store baklava uncovered in the fridge to preserve the crispness of the phyllo; covering can cause sogginess.
- You can use fresh or frozen berries as preferred; if frozen, do not thaw before layering to avoid excess moisture.
