Honey-Drizzled Baklava Cheesecake Phyllo Cookies
These Honey-Drizzled Baklava Cheesecake Phyllo Cookies combine flaky phyllo pastry with creamy cheesecake filling and a sweet honey glaze for a delightful bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
Ingredients
Scale
- 8 sheets phyllo dough, thawed
- 4 oz cream cheese, softened
- 2 tbsp honey, plus extra for drizzling
- 1/4 cup finely chopped walnuts
- 1/4 cup finely chopped pistachios
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine cream cheese, 2 tablespoons honey, vanilla extract, sugar, cinnamon, and a pinch of salt. Mix until smooth.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush with butter again. Repeat until all 8 sheets are layered.
- Cut the stacked phyllo into 12 equal squares.
- Place about 1 teaspoon of the cream cheese mixture in the center of each square.
- Sprinkle each with a small pinch of the chopped walnuts and pistachios.
- Fold the phyllo corners over the filling to form small packets and secure edges by lightly pressing.
- Transfer the cookies to the prepared baking sheet and brush the tops with melted butter.
- Bake for 15-18 minutes or until golden brown and crisp.
- Remove from oven and immediately drizzle with additional honey.
- Allow to cool slightly before serving.
Notes
For extra flavor, sprinkle a touch of ground cardamom along with the cinnamon or serve alongside a dollop of whipped cream.