Gluten-Free Greek Baklava Cheesecake Bites – A Culinary Masterpiece

Allergens

Milk, Eggs, Nuts (Walnuts and Pistachios)

Ingredients

• 2 cups gluten
• free phyllo dough sheets
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/4 cup heavy cream
• 1/2 cup chopped walnuts
• 1/2 cup finely chopped pistachios
• 3 tbsp unsalted butter, melted
• 1 cup honey
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine cream cheese, sugar, eggs, vanilla extract, and heavy cream. Mix well until smooth and set aside.
3. Unfold the gluten free phyllo dough sheets onto a clean surface, cover with a damp cloth to prevent drying out.
4. Layer 4 sheets of phyllo dough vertically in a lightly buttered 12 cup muffin tin, brushing each sheet with melted butter and sprinkling chopped walnuts and pistachios between the layers.
5. Fill each cup with the cream cheese mixture, then layer another 4 sheets of phyllo dough on top, brushing each sheet with butter and sprinkling nuts in between.
6. Bake for 20 25 minutes, or until golden brown and slightly puffed.
7. In a small saucepan, combine honey, lemon juice, cinnamon, cloves, and a pinch of salt. Heat over medium heat until the mixture starts to bubble.
8. Remove cheesecake bites from oven and immediately brush with the warm honey mixture. Allow them to cool for 5 minutes before transferring to a wire rack.
9. Serve warm or at room temperature, garnished with a sprinkle of ground cinnamon and a dusting of powdered sugar.

Chef’s Insight

The balance of flavors in this dish is crucial - be sure to mix the filling thoroughly for even distribution. - Use high-quality honey for the best taste and aroma.

Notes

Be sure to work quickly with the phyllo dough, as it can dry out easily. - You may use a pastry brush for easier application of the butter and honey mixtures.