Traditional recipes

Pineapple Cheesecake Baklava With Mango Liqueur Syrup

Pineapple Cheesecake Baklava With Mango Liqueur Syrup

  • Prep 60min
  • Total1hr50min
  • Servings24

Pineapple and mango liquor add a tropical twist to baklava.MORE+LESS-



(20 ounce) can crushed pineapple


(8 ounce) package cream cheese


teaspoon grated lemon peel


cup Grand Marnier liqueur


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  • 1

    Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple.

  • 2

    Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes.

  • 3

    Bake at 350° F for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.

Nutrition Information

No nutrition information available for this recipe

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Pineapple Cheesecake Baklava With Mango Liqueur Syrup - Recipes

1 pkg. (16-ounces) phyllo dough (in the refrigerated or freezer section)
1 lb. chopped nuts (pecans or walnuts)
1 cup butter ( I ended up needing an additional stick)
1 tsp. ground cinnamon

1 cup water
1 cup sugar
1 tsp. vanilla extract
1/2 cup honey

Preheat oven to 350°. Butter the bottoms and sides of a 9x13-inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan (my phyllo sheets were just the right size already, so I did not need to cut them). Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter each layer thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep. (In Summary: It will start off with 8 buttered sheets, nut mixture, then 2 buttered sheets, then nuts, repeated until nuts are gone and there are 6-8 sheets left for the top layer).

NOTE: It really helps if you have a helper during this part. I had my son doing the buttering, while I placed the fragile phyllo sheets, and my daughter sprinkled the nuts. It made it go much more smoothly that way.

Using a sharp knife cut into diamond of square shapes all the way to the bottom of the pan.

Bake for about 50 minutes until baklava is golden and crisp. While baklava is baking, make syrup. Boil sugar and water until sugar is dissolved. Add vanilla and honey and simmer for about 20 minutes.

Remove baklava from oven and immediately spoon syrup over it.

Let cool. Serve in cupcake papers. Freezes well. Store uncovered (or it will get soggy). Enjoy!

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Pineapple Cheesecake Baklava With Mango Liqueur Syrup - Recipes

Start by preparing the filling of the baklava. For the same, coarsely ground walnuts and almonds and add them in a bowl along with cinnamon and sugar. Mix the ingredients well with a spoon and keep the bowl aside.

Step 2 Cut puff pastry sheet in half and preheat the oven

Place the puff pastry sheets on a flat surface, use a sharp knife to cut the sheets in half. To maintain the moisture of sheets, cover them with a wet kitchen towel. Now, preheat oven at 325 degrees Fahrenheit.

Step 3 Spread the filling on the half puff pastry sheet in layers

Next, brush the bottom of a standard pan with melted butter and line the puff sheets gently. Ensure that they are nicely coated with melted butter. Take spoonfuls of the filling and evenly spread on the puff pastry sheet, and reserve some for later use. You can apply a little butter over the nuts filling. Now, add the remaining filling and add the last layer of pastry sheets. Refrigerate the pastry sheets for a few minutes to set.

Step 4 Bake for 40 minutes

Place it in the oven and bake for 40 minutes, until puff pastry sheets turn golden in colour. Meanwhile, to prepare the syrup, combine honey and cloves in a pan and cook over medium flame. Cook and stir until the syrup thickens and remove from heat.

Step 5 Pour honey syrup and enjoy!

Remove the cloves and add lemon juice in the pan, mix well and keep aside to cool slightly. When baklava is cooked and warmed, ladle the honey syrup carefully over it. Serve hot and enjoy!