Baklava with Cheese Filling

Ingredients

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 250g (9oz) of feta cheese, crumbled 250g (9oz) of feta cheese, crumbled
• 250g (9oz) of ricotta cheese 250g (9oz) of ricotta cheese
• 1/4 cup (60g) of unsalted butter, melted 1/4 cup (60g) of unsalted butter, melted
• 1 cup (240ml) of honey 1 cup (240ml) of honey
• 1/2 cup (120ml) of water 1/2 cup (120ml) of water
• 1 tablespoon of lemon juice 1 tablespoon of lemon juice
• 1 teaspoon of ground cinnamon 1 teaspoon of ground cinnamon
• Chopped pistachios, for garnish (optional) Chopped pistachios, for garnish (optional)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 42g (28g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the crumbled feta cheese and ricotta cheese. Mix well until smooth.
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 filling 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, prepare the honey syrup. In a saucepan, combine the honey, water, lemon juice, and ground cinnamon. Bring to a boil, then reduce the heat and simmer for 5 minutes.
10. 10.
    Once the baklava is baked, remove it from the oven and immediately pour the hot honey syrup over the top.
11. 11.
    Allow the baklava to cool completely before serving.
12. 12.
    Optional: Garnish with chopped pistachios for added texture and flavor.

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.
• Feta cheese — Use high-quality feta cheese for the best flavor. If the feta cheese is too salty, you can soak it in water for 30 minutes before using to reduce the saltiness.
• Honey — Opt for pure, high-quality honey to enhance the sweetness and flavor of the baklava.

Tips & Tricks

• To achieve a crispy and flaky baklava, make sure to brush each layer of phyllo pastry with melted butter generously.
• Allow the baklava to cool completely before pouring the hot honey syrup over it. This will ensure that the syrup is absorbed evenly and the baklava stays crispy.
• For a variation, you can add a sprinkle of ground cloves or cardamom to the cheese filling for an extra layer of flavor.
• Serve the baklava at room temperature or slightly warmed for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Baklava with Cheese Filling as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee. Cut the baklava into individual portions and serve on a platter for an elegant presentation.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, garnished with chopped pistachios for a pop of color. Drizzle any remaining honey syrup over the top for an enticing glaze.