Delectable Greek Gluten-Free Baklava Cheesecake Bites

Allergens

Milk, Eggs, Tree Nuts (Walnuts and Pecans)

Ingredients

• 12 phyllo pastry sheets (gluten
• free)
• 1 cup (200g) walnuts, coarsely chopped
• 1 cup (200g) pecans, coarsely chopped
• 1/4 cup (60ml) unsalted butter, melted
• 8 oz (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (5ml) pure vanilla extract
• 1 egg
• 1/4 cup (60ml) honey
• 1/4 teaspoon (1.25ml) ground cinnamon
• 1/8 teaspoon (0.6ml) ground cloves
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 12 cup muffin tin or line with paper liners.
2. In a small bowl, combine the chopped walnuts and pecans. Set aside.
3. In a large mixing bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth.
4. Unroll the gluten free phyllo pastry sheets on a clean surface. Brush each sheet with melted butter and stack them, placing a piece of parchment paper between each layer to prevent sticking. Cut the layered phyllo into 12 equal squares.
5. Gently fold a square of phyllo into a triangle, then press it into the bottom of each muffin cup. Divide the walnut pecan mixture evenly among the cups, followed by a spoonful of the cream cheese mixture. Repeat this process until all the cups are filled.
6. Bake in the preheated oven for 20 minutes or until golden brown and crispy on top. While the cheesecake bites are baking, warm the honey in a small saucepan over low heat. Add cinnamon, cloves, and a pinch of salt to taste.
7. Remove the baked bites from the oven and let them cool for 5 minutes. Drizzle the warmed honey mixture evenly over the top of each bite. Allow them to cool completely before serving.

Chef’s Insight

To add an extra layer of flavor, consider incorporating a touch of ground cardamom or rosewater into the cream cheese mixture.

Notes

For an extra touch of elegance, garnish with a sprig of fresh mint or a dusting of edible gold leaf.