Pineapple Cheesecake Baklava With Mango Liqueur Syrup

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

By Tablespoon Kitchens

June 9, 2015

Ingredients

(20 ounce) can crushed pineapple

(8 ounce) package cream cheese

cup Ricotta cheese

cup sugar

egg yolks

teaspoon grated lemon peel

teaspoon vanilla

phyllo leaves

1/2

cup butter, melted

teaspoon lemon juice

1/2

cup Grand Marnier liqueur

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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.