Baklava Cheesecake Phyllo Cookies with Honey Drizzle Delight

These Baklava Cheesecake Phyllo Cookies with Honey Drizzle blend creamy cheesecake with flaky phyllo for an unforgettable dessert experience.

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Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Servings: 12 cookies

Course: Dessert

Cuisine: Middle Eastern

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Phyllo Base

1 package Phyllo Dough Thawed before use

For the Cheesecake Filling

8 ounces Cream Cheese Softened
1 cup Greek Yogurt Can substitute with sour cream
1/2 cup Sugar Adjust to taste
1 teaspoon Cinnamon Optional
1/2 cup Chopped Walnuts Can substitute with pistachios

For the Drizzle

1/2 cup Honey Use warm for drizzling

Equipment

Baking sheet
Parchment Paper
Mixing bowl
Hand Mixer
Pastry Brush

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Unroll the thawed phyllo dough, coat each sheet with melted butter, and layer 5-6 sheets.
In a mixing bowl, combine softened cream cheese, Greek yogurt, sugar, cinnamon, and chopped walnuts, mixing until smooth.
Cut phyllo dough into 4x4 inch squares, spoon filling into the center, and fold corners to seal.
Bake for 20-25 minutes until golden brown and crispy.
Drizzle warm honey over the cookies immediately after baking.
Allow cookies to cool on a wire rack for 10 minutes before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These cookies can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 2 months.

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