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Pineapple Cheesecake Baklava With Mango Liqueur Syrup

  • Prep 60 min
  • Total 1 hr 50 min
  • Servings 24

Pineapple and mango liquor add a tropical twist to baklava. MORE + LESS -

Ingredients

1
(20 ounce) can crushed pineapple
1
(8 ounce) package cream cheese
1
cup Ricotta cheese
1
cup sugar
2
egg yolks
1
teaspoon grated lemon peel
1
teaspoon vanilla
13
phyllo leaves
1/2
cup butter, melted
1
teaspoon lemon juice
1/2
cup Grand Marnier liqueur

Steps

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  • 1
    Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple.
  • 2
    Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes.
  • 3
    Bake at 350° F for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.
 

Nutrition Information

No nutrition information available for this recipe

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