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

(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.