Makes 16 mini cheesecakes:
For the baklava cup:
For the Syrup:
For the cheesecake filling:
For the garnish:
Preheat the oven to 350 °F, 180 °C.
Make the syrup:
Combine the sugar, juice, water and cinnamon stick in a small saucepan. Stir together and bring to a boil. Remove from heat as soon as the sugar is dissolved. Add the vanilla extract and set aside to cool.
Make the Nut Mixture:Combine all of the nut filling ingredients in a small bowl and mix together until combined.
Make the cheesecake filling:
Combine the cream cheese, vanilla, and almond extract in the bowl of a tabletop mixer fitted with the beater attachment. Mix on low speed until smooth. Add the sour cream, egg, and egg yolk. Mix on low speed until combined and smooth. Set aside.
Make the Baklava cups:
Make one stack first (6 layers of phyllo will make 12 cups)
Assemble the cheesecake cups:
Reduce the oven’s temperature to 325 °F, 160 °C.
Place 2 tablespoons of the cheesecake filling in the center of each cup. Bake until the filling is set, and the phyllo is golden. About 25 minutes.
As soon as they come out of the oven pour the syrup evenly over the cups.
Allow the baklava cheesecakes to sit in the muffin tin for 15-20 minutes to cool and to absorb the syrup.
Carefully remove each cheesecake from the muffin tin with an offset spatula and set on a cooling rack. Place a baking tray or some foil under the cooling rack to catch any syrup that drips down from the cheesecakes.
Refrigerate until chilled and serve topped with your favorite garnish.
These can be made 1 day ahead of time and stored in the refrigerator until ready to serve. Enjoy!
For the Baklava Cheesecake Rolls:
Line a baking tray with parchment paper and set aside.
Take one sheet of phyllo, drizzle some melted butter over top.
Sprinkle 1-2 teaspoons of nut mixture over the butter.
Fold it in half lengthwise.
Place a small scoop (using a small ice cream scoop), about 1-1 and ½ tablespoons of the cheesecake filling at the bottom of pastry, keeping it centered.
Fold over both sides (right and left long sides) of pastry over cream.
Drizzle with some more melted butter.
Roll the pastry all the way up keeping it a bit loose to allow room for the custard to cook during baking. Place on the prepared baking tray.
Keep doing this until all of the phyllo and cheesecake filling are finished.
Brush the tops with the remaining melted butter.
Bake for 30-35 minutes or until golden.
Pour the syrup over the custard rolls. Let sit for about 1 hour to absorb the syrup.
Chill in the refrigerator 1-2 hours or overnight.
Freezer Instructions:These rolls can be assembled and stored in the freezer up to 3 weeks. Bake them as per the instructions.
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!