Indonesian Cheese Baklava

Ingredients

In this Indonesian adaptation of baklava, we incorporate local Indonesian cheese and spices to give the dish a distinct Indonesian flavor profile. The addition of Indonesian chili adds a spicy kick, which is not typically found in traditional Lebanese baklava. We alse have the original recipe for Bakalawa bil jibna, so you can check it out.

• 1 package of phyllo pastry sheets (250g / 8.8oz) 1 package of phyllo pastry sheets (250g / 8.8oz)
• 200g (7oz) Indonesian cheese, grated 200g (7oz) Indonesian cheese, grated
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon Indonesian chili powder 1/2 teaspoon Indonesian chili powder
• 200g (7oz) unsalted butter, melted 200g (7oz) unsalted butter, melted
• 200g (7oz) honey 200g (7oz) honey
• 100g (3.5oz) chopped pistachios, for garnish 100g (3.5oz) chopped pistachios, for garnish

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (12g saturated)
• Carbohydrates: 35g (15g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the grated Indonesian cheese, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, and Indonesian chili powder. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread the cheese and spice mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Using a sharp knife, cut the baklava into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
9. 9.
   While the baklava is baking, heat the honey in a small saucepan over low heat until warm.
10. 10.
    Once the baklava is done, remove it from the oven and immediately pour the warm honey over the top.
11. 11.
    Garnish with chopped pistachios.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Ensure that the phyllo pastry sheets are thawed according to the package instructions before using. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
• Indonesian cheese — Use a local Indonesian cheese variety such as keju cheddar or keju gouda for an authentic flavor. If unavailable, you can substitute with a mild cheddar or mozzarella.

Tips & Tricks

• To achieve a crispy baklava, make sure to brush each layer of phyllo pastry with melted butter generously.
• For a spicier kick, increase the amount of Indonesian chili powder according to your preference.
• Allow the baklava to cool completely before serving to allow the flavors to meld together.

Serving advice

Serve the Indonesian Cheese Baklava at room temperature as a delightful appetizer or as part of a festive dessert spread. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, garnished with a sprinkle of chopped pistachios. Drizzle any remaining honey over the top for an extra touch of sweetness.