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Strawberry Cheesecake Baklava
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Strawberry cheesecake married to flaky phyllo dough for a decadent Valentine's Day treat.
Ingredients:
  • 1 (10 ounce) package frozen strawberries, thawed
  • 2 cups drained cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar, divided
  • 2 egg yolks
  • 1 teaspoon lemon zest
  • 1 (8 ounce) package frozen phyllo dough, thawed
  • 1 cup butter, melted
  • 1 teaspoon lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C) and generously butter a 9x13x2-inch baking pan.
  • Separate the strawberries and save the juice in a bowl. Cut the strawberries into pieces and combine with any extra juice in the bowl.
  • In a bowl, blend cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest with an electric mixer on medium speed until smooth. Gently fold in the drained strawberries.
  • Keep the phyllo dough sheets moist by sandwiching them between damp towels.
  • Lay down one phyllo sheet on the pan, then generously brush it with rich, melted butter. Repeat this process until only half of the sheets remain.
  • Spread the strawberry-cheese mixture evenly over the top layer of phyllo. Add the remaining phyllo sheets on top, brushing each with butter.
  • Bake until beautifully golden for approximately 1 hour in the preheated oven.
  • In a saucepan over medium heat, simmer 1/2 cup reserved strawberry juice, 1/2 cup sugar, and lemon juice until it transforms into a thick syrup, approximately 5 minutes.
  • Pour the warm syrup evenly over the baked baklava and allow it to cool before slicing into pieces.

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