Pinterest
Print
Save
Facebook
Email

Pineapple Cheesecake Baklava With Mango Liqueur Syrup

Name: Pineapple Cheesecake Baklava With Mango Liqueur Syrup
Prep time: 1 h
Total time: 1 h 50 min
Yield: 24
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

1 Ratings

0 Reviews

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.

By Tablespoon Kitchens

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.