1. Preheat oven to 350°F Mix walnuts, sugar and spices; set aside. (To finely chop the nuts, place them along with the sugar in a food processor container and cover. Process until the nuts are finely chopped.). 2. Beat cream cheese, 1/4 cup of the honey and the vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time beating well after each addition. 3. Place layers of the phyllo sheets in a 13x9 inch baking pan, brushing each layer with the melted butter and sprinkling a rounded tablespoon full of the walnut mixture over every other layer of phyllo. After all the layers are done, spread the top with the cream cheese mixture. (NOTE - to keep the phyllo from drying out, keep them covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.). 4. Bake 25-30 minutes or until the cream cheese mixture is set. 5. Heat the remaining 1/4 cup of honey and drizzle over the baklava. 6. Cool to room temperature. 7. Cut into squares and serve. 8. Storage know how - Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove from refrigerator about 30 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
