Baklava & Cheesecake my husbands two favorite desserts (of the many other desserts 😅)
So on his birthday I decided to bring them both together......hence baklava tarts stuffed with pistachios & cheesecake with Greek yogurt happened.
Baklava is made with fillo pastry sheets buttered and stuffed with nuts, baked & then drowned in sugar syrup.
Wellllll I did butter the pastry sheets but excluded the sugar completely.
And in the cheesecake I used cream cheese & Greek yogurt excluded the sugar & heavy cream.
Used dates as the sweetening agent in both
So kinda made a little healthier version of these 2 yummm treats..
Wellll this version my kids approved 🤩....son also said, “Mumma!!!!! dadda & we are so lucky you make such yummy things for us.”
Well to be honest I cried a little when he said that 😭(Khushi ke aasu you see).....I’m the happiest when my kids approve my healthy twists to recipes😍
Whisk all the ingredients for the cheesecake well & refrigerate it.
Mix the pistachios & the dates paste together & keep aside.
Next take the fillo pastry sheets & cut them in half.
**(NOTE:- defrost the sheets completely before handling them. The remaining sheets you can wrap & freeze again)
Stack them one on top of the other.
Brush each sheet with the melted butter.
Then fold it in thirds
Brush the top and keep aside.
Repeat this process & stack it on the first one. Make 2 sets like these.
Then cut them in 3 equal pieces.2 sets will give you 3 baklava tarts.
Brush the cupcake tray with butter.
Next pick one of the cut pieces and arrange it in the tray.
Now add about 2 teaspoonfuls of the date and nut mixture.
And top it with the other cut piece
Repeat till you finish filling all the moulds in the tray. (Sheets-nut mixture-sheets)
Bake in a preheated oven at 180 degrees for about 25 minutes, on the top most rack.
Once done remove from the oven and let it rest in the tray till it cools.
Meanwhile make the dates cinnamon syrup by mixing the dates paste, cinnamon powder & water together & keep aside.
Fill the cheesecake batter in a piping bag that has a star nozzle & fill the baklava tarts.
Garnish it with chopped pistachios.
And drizzle it with the dates cinnamon syrup.
Enjoy 😋
(Best eaten when freshly prepared)
Note:- * if you don’t have Greek yoghurt you can substitute it with hung curd.
(Take 300g of curd put it in a sieve or muslin cloth over a bowl to collect the whey & keep it in the refrigerator overnight or for a minimum of 5-7 hours.
This will give you 150g of hung curd.
If you like my recipe, don’t forget to like & share it with your family & friends.
And your valuable feedback will help me make better content.😊
Ingredients
Directions
Whisk all the ingredients for the cheesecake well & refrigerate it.
Mix the pistachios & the dates paste together & keep aside.
Next take the fillo pastry sheets & cut them in half.
**(NOTE:- defrost the sheets completely before handling them. The remaining sheets you can wrap & freeze again)
Stack them one on top of the other.
Brush each sheet with the melted butter.
Then fold it in thirds
Brush the top and keep aside.
Repeat this process & stack it on the first one. Make 2 sets like these.
Then cut them in 3 equal pieces.2 sets will give you 3 baklava tarts.
Brush the cupcake tray with butter.
Next pick one of the cut pieces and arrange it in the tray.
Now add about 2 teaspoonfuls of the date and nut mixture.
And top it with the other cut piece
Repeat till you finish filling all the moulds in the tray. (Sheets-nut mixture-sheets)
Bake in a preheated oven at 180 degrees for about 25 minutes, on the top most rack.
Once done remove from the oven and let it rest in the tray till it cools.
Meanwhile make the dates cinnamon syrup by mixing the dates paste, cinnamon powder & water together & keep aside.
Fill the cheesecake batter in a piping bag that has a star nozzle & fill the baklava tarts.
Garnish it with chopped pistachios.
And drizzle it with the dates cinnamon syrup.
Enjoy 😋
(Best eaten when freshly prepared)
Note:- * if you don’t have Greek yoghurt you can substitute it with hung curd.
(Take 300g of curd put it in a sieve or muslin cloth over a bowl to collect the whey & keep it in the refrigerator overnight or for a minimum of 5-7 hours.
This will give you 150g of hung curd.
If you like my recipe, don’t forget to like & share it with your family & friends.
And your valuable feedback will help me make better content.😊
Tejas… I was here.. Congratulations.. For ur new venture… Lots of love.. Cheers….!!!
Thank you so much Tejas 🤗
Awsome sophie lovely recipe
Thank you thank you so much Priti 🤗
This is such an easy recipe Sophie ! Would love to make it for my guests the best time I’m making desserts ♥️♥️
Yayyyy!!!! Do let me know how it turns out 🤗
Amazing recipe Soph…just waiting for the day I get my hands on all the necessary baking tools and I’ll try all your recipes including this one 😁 it just looks so yummy 😋😋
Wooohooo Aakrati!!! Waiting to see your creations 🤗