Cheesecake Topped Granola Baklava
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup crunchy plain granola1/2 cup toasted buckwheat (kasha), soaked in warm water 10 minutes and drained1 tsp cinnamon1/4 tsp ground nutmeg1 lb cream cheese, softened1/4 cup honey1 tsp vanilla1/2 tsp rosewater1 tsp lemon juice1 tbsp cornstarch2 tbsp cold 1% milk2 eggs12 sheets phyllo pastry (1/2 lb), cut in half crosswise1/3 cup butter, melted2 tbsp honey
Preheat oven to 350°F.
Mix granola, kasha, cinnamon and nutmeg, set aside.
In another bowl, beat cream cheese, honey, vanilla, rosewater and lemon juice until well blended.
Mix together the cornstarch and milk until smooth, beat into above.
Add eggs, beat well. Set cheese mixture aside.
Layer phyllo sheets in a greased 13x9" pan, brushing each layer with a light coat of butter and sprinkling granola mixture over every other layer.
Pour cream cheese mixture overtop and smooth, then drizzle with remaining 2 tbsp honey.
Bake 25-30 minutes.
Cool to room temperature before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Mix granola, kasha, cinnamon and nutmeg, set aside.
In another bowl, beat cream cheese, honey, vanilla, rosewater and lemon juice until well blended.
Mix together the cornstarch and milk until smooth, beat into above.
Add eggs, beat well. Set cheese mixture aside.
Layer phyllo sheets in a greased 13x9" pan, brushing each layer with a light coat of butter and sprinkling granola mixture over every other layer.
Pour cream cheese mixture overtop and smooth, then drizzle with remaining 2 tbsp honey.
Bake 25-30 minutes.
Cool to room temperature before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 363.8
- Total Fat: 23.0 g
- Cholesterol: 90.5 mg
- Sodium: 254.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 2.2 g
- Protein: 8.0 g
Member Reviews