Pistachios & Honey Syrup
A luscious fusion of two beloved desserts — flaky, buttery baklava meets rich, creamy cheesecake! This stunning dessert is perfect for celebrations, holidays, or anytime you want to impress.
Ingredients
Baklava Crust & Layers:
1 package (16 oz) phyllo dough, thawed
1 ½ cups unsalted pistachios, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
¼ cup honey (plus extra for drizzling )
3 large eggs
½ cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
¼ teaspoon salt
Honey Syrup:
½ cup honey
¼ cup granulated sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon vanilla extract
Garnish:
Chopped pistachios
Candied rose petals or dried rose buds
Fresh mint leaves or edible flowers
Instructions
1️⃣ Prepare the Baklava Crust & Layers
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, combine chopped pistachios, ½ cup sugar, and cinnamon — set aside.
Lay 1 sheet of phyllo dough in the pan, letting the edges hang over the sides.
Brush lightly with melted butter. Repeat with 9 more sheets, brushing each with butter and staggering the overhang for even coverage.
Sprinkle ⅓ of the pistachio mixture (about ½ cup) over the layers.
Add 4 more sheets, brushing each with butter, then another ⅓ pistachio mix.
Repeat with 4 more sheets and the final ⅓ pistachio mix.
Top with 6 more phyllo sheets, brushing each with butter. Fold the overhanging edges inward and brush again to seal.
Using a sharp knife, lightly score the top in a diamond or square pattern — this will make slicing easier later.