Best 4 Baklava Cheesecake Tarts Recipes

BAKLAVA TARTLETS

Steps:

• In a small bowl, mix the first 5 ingredients until blended; stir in walnuts. Spoon 2 teaspoons of the mixture into each tart shell. Refrigerate until serving.

BAKLAVA TART

Steps:

• Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).
• Shape the dough into a ball, wrap in a piece of baking paper and sit in the fridge for ½ hour to chill.
• Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 22.5cm (9 inch) fluted tart tin with baking paper.
• Once chilled, roll out the pastry between 2 sheets of baking paper to about 3-4mm thick. Remove the top sheet of paper and use the bottom sheet to help you flip the pastry over into the prepared tin, then remove the paper. Gently press the dough into all the corners and make sure the top edges are even. Prick the base all over with a fork.
• Line the tart case with the same piece of baking paper and fill with baking beads (or rice). Bake for 15 minutes. Remove the baking paper with pie weights and return to the oven for another 10 minutes.
• Place the pistachios and hazelnuts into the bowl of a food processor and blitz until finely chopped. Alternatively, if you don't have a food processor, you can chop them by hand.
• Add the cinnamon and sugar and mix well. Set aside.
• Heat all ingredients in a small saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil and boil for about 8 minutes stirring every so often until thickened, and reduced by half.
• Mix ⅓ cup of the syrup through the nut mixture, then spread the nut mixture over the pastry case base.
• Beat together the sugar and butter until light and fluffy. Add the eggs and vanilla and beat well. Finally, mix in the flour and almond meal.
• Carefully spread the mixture over the top of the nut filling. Bake for 40-45 minutes, turning the tray half way through, until golden and springy on top.
• Can be served warm, room temperature or cold. Serve with the leftover syrup on the side.

BAKLAVA CHEESECAKE TARTS

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside., Using two 12-cup muffin tins, brush 12 alternating cups with butter. Layer six sheets of phyllo dough on a work surface, brushing each with 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.), 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. , 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. , 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. Remove from the heat. Stir in remaining ingredients. Cool. Spoon over tarts just before serving. Refrigerate leftovers. ,

BAKLAVA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
• Toss walnuts and cinnamon together in a bowl and set aside.
• Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
• Bake in the preheated oven for 20 minutes. Leave oven on.
• Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
• Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
• Cut cooled cheesecake into 12 servings.
• Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
• Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.