Honey isn't just for the Bees!

Sweet Cheese Baklava

For some reason I've been making a lot more desserts lately. It's fun ending a nice supper with a nice dessert! My mom gave me a jar of honey that a neighbor had given her made by their own bees. So I went on a mission to find a recipe using honey, cream cheese, and phyllo pastry! Found one on the Kraft Canada website that fit nicely and tasted just as sweet. This was also my first time using phyllo as well. The honey worked perfectly with the cream cheese and it smelled awesome while it was in the oven baking. Topped it off with a bit of drizzled honey. Enjoy!

SWEET CHEESE BAKLAVA
1 cup finely chopped walnuts

1/4 cup sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup honey, divided

1 tsp. vanilla

2 eggs

8 frozen phyllo sheets, thawed, cut in half crosswise

1/3 cup margarine, melted

make it

HEAT oven to 350°F.

MIX nuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup honey and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each.

LAYER phyllo in 13x9-inch pan, brushing each sheet with butter and sprinkling 1 rounded tablespoonful nut mixture between every other layer. Spread top with cream cheese mixture.

BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool completely before cutting to serve.

kraft kitchens tips

HOW TO KEEP PHYLLO FROM DRYING OUT

Keep phyllo sheets covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.

HOW TO FINELY CHOP NUTS

Process nuts and sugar in food processor until nuts are finely chopped.

STORAGE KNOW-HOW

Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove baklava from refrigerator about 30 min. before serving.