Baklava Cheesecake Phyllo Cookies have officially stolen my heart and my oven! I first tasted a dessert like this at a small cafe, and I was immediately hooked by the incredible contrast of textures and flavors. Imagine the crisp, shatteringly delicate layers of phyllo dough giving way to a creamy, tangy cheesecake filling, all kissed with the sweetness of honey and the warmth of cinnamon and nuts. It’s like a tiny hug in cookie form! If you’re looking for an easy baklava cheesecake phyllo recipe that impresses, you’ve found it. Let’s get baking!
Why You’ll Love These Baklava Cheesecake Phyllo Cookies
Get ready to be obsessed with these delightful treats. Here’s why they’re a must-try:
- Incredible Texture Fusion: The satisfying crunch of phyllo meets creamy cheesecake bliss.
- Quick & Easy Assembly: Perfect for busy weeknights or last-minute guests.
- Elegant Presentation: These look and taste like they came from a fancy bakery!
- Flavorful Sweetness: A perfect balance of honey, nuts, and tangy cheesecake.
- Versatile Dessert: Great for parties, afternoon tea, or just a sweet craving.
- Baklava Inspired: Enjoy the taste of baklava in a convenient cookie form.
- Customizable Treats: Easily swap nuts or add spices to suit your taste.
- Cheesecake phyllo pastries that are surprisingly simple to create.
Ingredients for Baklava Cheesecake Phyllo Cookies
Gather these goodies for your delicious baklava cheesecake phyllo cookies. You’ll need the essentials for that signature creamy cheesecake filling and the flaky phyllo layers.
- 1 package phyllo dough, thawed – keep it covered with a damp towel while you work to prevent drying out.
- 1 cup cream cheese, softened – this is the base for our luscious cheesecake filling.
- ½ cup Greek yogurt – adds a lovely tang and keeps the filling moist.
- ¼ cup granulated sugar – for just the right amount of sweetness.
- ½ tsp vanilla extract – enhances all the other flavors.
- ½ tsp cinnamon – brings warmth and that classic baklava spice.
- ¼ cup chopped walnuts (or pistachios) – for that essential nutty crunch in our phyllo dough cheesecake bites.
- ¼ cup honey – a drizzle of this sweet nectar is key to the baklava experience.
- 2 tbsp melted butter – essential for brushing the phyllo sheets for crispiness.
- ¼ tsp ground cloves (optional) – adds an extra layer of warm spice if you like it.
How to Make Baklava Cheesecake Phyllo Cookies
Whipping up these delightful baklava cheesecake phyllo cookies is easier than you might think! Get ready to create a dessert that’s both elegant and incredibly satisfying.
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: In a medium bowl, beat the softened cream cheese, Greek yogurt, granulated sugar, vanilla extract, and cinnamon until the mixture is wonderfully smooth and creamy.
- Step 3: Carefully unroll your thawed phyllo dough. Lay one sheet flat on a clean, dry surface and brush it lightly with melted butter.
- Step 4: Place another sheet of phyllo directly on top of the buttered one. Brush this second sheet with butter as well. Repeat this process, layering and buttering, until you have a stack of 4–5 phyllo sheets. This layering is key to achieving that perfect crispness.
- Step 5: Slice the stacked phyllo dough into approximately 2-inch wide strips.
- Step 6: Spoon about a teaspoon of the cheesecake mixture onto one end of each phyllo strip.
- Step 7: Sprinkle a pinch of your chopped nuts over the cheesecake filling.
- Step 8: Now, it’s time to fold! You can either fold the phyllo strip into a triangle shape, like a mini baklava, or carefully roll it into a small log.
- Step 9: Arrange your assembled cookies on the prepared baking sheet, leaving a little space between them.
- Step 10: Bake for 12 to 15 minutes, or until the phyllo is beautifully golden brown and looks wonderfully crispy. The aroma filling your kitchen will be amazing!
- Step 11: While the cookies are baking, gently heat the honey with the optional ground cloves in a small saucepan over low heat. Just warm it through; don’t boil it.
- Step 12: Once the cookies are out of the oven and still warm, drizzle the sweetened honey mixture generously over them.
- Step 13: Serve these amazing baklava cheesecake phyllo cookies warm and enjoy the delightful fusion of textures and flavors!
Pro Tips for the Best Baklava Cheesecake Phyllo Cookies
Want to elevate your baklava cheesecake phyllo cookies from good to absolutely spectacular? I’ve picked up a few tricks that make all the difference in achieving that perfect flaky crunch and creamy filling.
- Always work with phyllo dough when it’s properly thawed, but keep the unused sheets covered with a slightly damp (not wet!) kitchen towel. This prevents them from drying out and becoming brittle.
- Don’t skimp on the butter! Brushing each layer of phyllo generously with melted butter is crucial for achieving that signature golden-brown crispiness that makes these cookies so divine.
- For the cheesecake filling, ensure your cream cheese and Greek yogurt are at room temperature. This helps create a super smooth, lump-free mixture that’s heavenly inside your phyllo dough cheesecake bites.
What’s the secret to perfect Baklava Cheesecake Phyllo Cookies?
The secret is in the layering and the butter! Generously buttering each of the 4-5 stacked phyllo sheets before filling and folding ensures an incredibly flaky, crispy exterior, while the room-temperature filling keeps the inside creamy and rich.
Can I make Baklava Cheesecake Phyllo Cookies ahead of time?
Yes, you can assemble the cookies ahead of time! Once filled and folded or rolled, place them on a baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. This makes them a great make-ahead dessert. For more make-ahead dessert ideas, check out these blueberry cream cheese crumb cake recipes.
How do I avoid common mistakes with Baklava Cheesecake Phyllo Cookies?
The biggest pitfall is dry phyllo; keep it covered! Also, avoid overfilling the phyllo strips, as this can make them difficult to fold and can cause the filling to leak during baking. Lastly, don’t overcrowd the baking sheet. For more baking tips, consider learning about the science behind baking from sources like The Science of Cooking.
Best Ways to Serve Baklava Cheesecake Phyllo Cookies
These delightful treats are wonderful on their own, but I love serving them in a few special ways. They are fantastic warm, straight from the oven, when the phyllo is at its crispiest and the cheesecake filling is melty and decadent. For an extra touch of elegance, pair them with a scoop of vanilla bean ice cream or a dollop of whipped cream. They also make a perfect accompaniment to your afternoon coffee or tea, bringing a taste of the Mediterranean to your everyday. For a truly authentic experience, try them alongside a small glass of sweet dessert wine, which complements the honey and nut flavors beautifully, creating a wonderful pairing for these cheesecake phyllo pastries. If you enjoy unique flavor combinations, you might also like these ricotta pistachio honey bites.
Nutrition Facts for Baklava Cheesecake Phyllo Cookies
When you’re diving into these delightful baklava cheesecake phyllo cookies, it’s helpful to know what you’re enjoying. Here’s a breakdown of the estimated nutrition per cookie, so you can savor every bite!
- Calories: 150
- Fat: 9g
- Saturated Fat: 5g
- Protein: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 10g
- Sodium: 50mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Baklava Cheesecake Phyllo Cookies
To keep these delightful baklava cheesecake phyllo cookies tasting their best, proper storage is key. Once they’ve cooled completely on a wire rack – and trust me, resisting that warm, gooey goodness is tough but necessary! – store them in an airtight container. They’ll stay wonderfully crisp and delicious at room temperature for about 3-4 days. If you find yourself with an abundance of these sweet phyllo cheesecake treats and want to save them for later, they freeze beautifully. Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them again, simply reheat the frozen cookies in a 300°F (150°C) oven for about 5-8 minutes until they’re warm and crisp once more!
Frequently Asked Questions About Baklava Cheesecake Phyllo Cookies
Can I substitute the nuts in these Baklava Cheesecake Phyllo Cookies?
Absolutely! While walnuts and pistachios are traditional, feel free to experiment. Almonds, pecans, or even a mix of your favorite nuts work wonderfully in these phyllo dough cheesecake bites. Just make sure they are finely chopped so they distribute evenly. For more nut-based dessert ideas, try these butterfinger caramel cheesecake bars.
What if I don’t have Greek yogurt for the cheesecake phyllo pastries?
If you’re out of Greek yogurt, full-fat sour cream or even ricotta cheese can be used as a substitute in the cheesecake filling. They will provide a similar creamy texture and a slight tang, making your baklava cheesecake cookies delicious. For other cheesecake variations, explore this collection of exquisite cheesecake recipes.
How do I get my phyllo dough to be extra crispy?
The key to achieving that signature crispness in your baklava cheesecake phyllo cookies is to brush each layer of phyllo dough generously with melted butter. Also, ensure your oven is at the correct temperature and don’t overbake, as this can make them tough instead of crisp.
Can these be made into mini Baklava dessert cookies?
Yes! You can easily make smaller versions of these baklava cheesecake phyllo cookies. Simply cut your phyllo strips into narrower widths and use about half a teaspoon of filling. Adjust the baking time slightly; they’ll likely need a minute or two less.
Variations of Baklava Cheesecake Phyllo Cookies You Can Try
Once you’ve mastered the classic recipe for these delightful baklava cheesecake phyllo cookies, why not get a little creative? I love experimenting with different flavors and methods to keep things exciting. For a dairy-free twist, you can try using a plant-based cream cheese and a dairy-free yogurt alternative in the filling – they still come out wonderfully! If you’re looking for a quicker baking method, consider assembling them as mini rolls instead of triangles; they bake up beautifully and are perfect for bite-sized treats. Another fun variation is to infuse the honey drizzle with a hint of orange blossom water or rose water for an extra aromatic layer that complements the nuts and cheesecake filling, creating a truly unique baklava dessert cookie experience.
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Baklava Cheesecake Cookies: Amazing 12-Minute Treat
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
A delightful fusion of classic cheesecake and traditional baklava, these cookies feature flaky phyllo dough filled with creamy cheesecake, crunchy nuts, and a sweet honey drizzle.
Ingredients
- 1 package phyllo dough, thawed
- 1 cup cream cheese, softened
- ½ cup Greek yogurt
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ cup chopped walnuts (or pistachios)
- ¼ cup honey
- 2 tbsp melted butter
- ¼ tsp ground cloves (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Beat cream cheese, Greek yogurt, sugar, vanilla, and cinnamon until smooth.
- Lay one sheet of phyllo dough on a clean surface and brush with butter.
- Layer another sheet on top and repeat until 4–5 sheets are stacked.
- Cut the phyllo stack into 2-inch wide strips.
- Spoon a teaspoon of the cheesecake mixture onto one end of each strip.
- Sprinkle with chopped nuts.
- Fold into triangles or roll into mini logs.
- Place on a lined baking sheet.
- Bake for 12–15 minutes, until golden and crispy.
- Gently heat honey with cloves in a small saucepan.
- Drizzle warm honey over the baked cookies.
- Serve warm.
Notes
- Phyllo dough is delicate; keep unused sheets covered with a damp towel.
- Generous butter application ensures a golden crunch.
- Cookies are best served fresh but can be stored in an airtight container for up to 3 days. Reheat to restore crispness.
- Assemble cookies in advance and bake just before serving for convenience.
- Variations include using pistachios or almonds, adding rose water or orange blossom to the honey, or making mini cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg