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Pineapple Cheesecake Baklava With Mango Liqueur Syrup

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.
Updated June 9, 2015

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

  • 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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