Baklava Cheesecake Tarts

Name: Baklava Cheesecake Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 dozen.
Cuisine: Greek Desserts, Greek Recipes
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 2 eggs, lightly beaten; 2 tablespoons all-purpose flour; 2-1/2 teaspoons rosewater, optional; 3/4 cup butter, melted; 18 sheets phyllo dough (14 inches x 9 inches); TOPPING:; 2/3 cup sugar; 2/3 cup water; 2/3 cup honey; 2/3 cup finely chopped walnuts, toasted; 2/3 cup finely chopped almonds, toasted; 2/3 cup finely chopped pistachios, toasted; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground allspice

I love the sticky honey syrup, spices, nuts and crispy phyllo of homemade baklava but don’t want the fuss of preparing it in the traditional way. These easy-to-make cups offer all of the classic flavors and textures in the form of little cheesecakes. —Laura Curtis, Hoboken, New Jersey

Ingredients

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
2 tablespoons all-purpose flour
2-1/2 teaspoons rosewater, optional
3/4 cup butter, melted
18 sheets phyllo dough (14 inches x 9 inches)
TOPPING:
2/3 cup sugar
2/3 cup water
2/3 cup honey
2/3 cup finely chopped walnuts, toasted
2/3 cup finely chopped almonds, toasted
2/3 cup finely chopped pistachios, toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice

Directions

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside.
Using two 12-cup muffin tins, brush 12 alternating cups with butter. Layer six sheets of phyllo dough on a work surface, brushing each with butter. Cut stacked phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Carefully place each stack in a greased muffin cup, rotating sheets so corners do not overlap. Repeat twice with remaining phyllo dough and butter making 12 tarts.
Fill each with a scant 1/4 cup cheesecake mixture. Bake at 350° for 20-22 minutes or until tarts are golden brown and crisp and filling is set. Cool in pan on a wire rack.
Meanwhile, in a large saucepan, combine the sugar, water and honey; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Stir in remaining ingredients. Cool. Spoon over tarts just before serving. Refrigerate leftovers.