Baklava Cheesecake Tartelettes

Directions

1. 1
   Preheat the oven to 180°C and lightly grease 6 depressions of a muffin tin.
2. 2
   Generously brush each layer of phyllo dough with melted butter and stack them on top of each other.
3. 3
   Cut the stacked phyllo dough into six equal-sized circles or squares, each the size of the muffin tin.
4. 4
   Place each piece of phyllo dough in a muffin tin depression and gently press it against the sides to adjust the shape.
5. 5
   For the pistachio layer: In a small bowl, mix together ground pistachios, powdered sugar, and melted butter. Spread this mixture evenly over the phyllo dough in the muffin tins.
6. 6
   Bake the phyllo dough bases with the pistachio filling in the preheated oven for about 12 minutes until lightly golden brown.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 7
   Meanwhile, prepare the cheese filling by mixing cream cheese, sugar, vanilla extract, lemon zest, heavy cream, cornstarch and egg in a bowl until well combined.
2. 8
   After pre-baking, pour the cheese filling over the pre-baked pistachio baklava layer and distribute it evenly.
3. 9
   Bake the tartlets in the preheated oven for another 20-25 minutes or until the filling is lightly set and the dough is golden brown and crispy.
4. 10
   Remove from the oven and allow to cool completely. Then drizzle the sides of the tartlets with maple syrup.
5. 11
   Sprinkle the tartlets with chopped or ground pistachios.