PIES AND TACOS
Baklava Cheesecake with a pistachio and pecan shortbread crust, filled with honey cheesecake, topped with baklava, all baked til golden puffy perfection!
Make the pistachio and pecan shortbread crust. Grab handfuls of the shortbread dough and start pressing on the bottom and up the sides of a lightly greased springform pan.
Make the baklava. Layer your phyllo pastry sheets like this: 10 circles of phyllo pastry, 1/4 nut mixture, 5 circles of phyllo pastry, 1/4 nut mixture, 5 circles of phyllo pastry, and when you’re done, 10 circles of phyllo pastry.
Each circle is brushed with melted butter before the next is placed on top.
Make the cheesecake portion. This is a honey cheesecake, very simple and easy to make, and very tasty and creamy! Add a touch of cinnamon to the cheesecake if you want to.
Place cold baklava on top of the cheesecake, and immediately place the cheesecake in the oven.
Let the cheesecake cool for about 5 minutes. Pour syrup over cheesecake. Do it slowly, waiting for some syrup to be absorbed before pouring some more.
To decorate the top, I processed some pistachios in the food processor, and topped the cheesecake with some pecans.