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
Scale
- 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