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Pineapple-Cheese Baklava
Pineapple-Cheese Baklava

Pineapple-Cheese Baklava

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (20 oz.) crushed pineapple in syrup
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 cup ricotta cheese
1 cup sugar, divided
2 egg yolks
1 tsp grated lemon peel
1 tsp vanilla
1/2 lb frozen phyllo pastry leaves, thawed (8 leaves)
Melted butter
1 tsp lemon juice
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Let's Make It
Turn pineapple into strainer, drain, saving syrup. In mixer bowl, combine cream cheese, ricotta, 1/2 cup sugar, egg yolks, lemon peel & vanilla. Blend on medium speed, stir in drained pineapple.
Place phyllo leaves between damp towels to keep moist. Place a sheet of pastry in a well-greased 13 X 9 pan. Brush with melted butter. Repeat with 3 more leaves. Spoon on the pineapple cheese mixture & spread smooth. Top with remaining phyllo, brushing each with butter as it is layered. Mark pastry into diamonds with point of sharp knife.
Bake in 350 degrees F oven 50 minutes or until golden brown. Combine 1/2 cup pineapple syrup, 1/2 cup sugar, lemon juice, & cook to a thick syrup. Spoon syrup on baklava (one hot other cold).
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