Pineapple Cheesecake Baklava with Mango Liqueur Syrup
A fusion dessert that combines Greek baklava's crispy phyllo layers with creamy cheesecake filling and tropical pineapple. The cream cheese and ricotta create a rich, tangy base while crushed pineapple adds sweetness and moisture. Finished with a Grand Marnier-spiked syrup that soaks into the flaky pastry. Perfect for dinner parties or special occasions when you want an impressive dessert that marries Mediterranean technique with tropical flavors. The contrast between crispy phyllo and creamy filling makes each bite a delightful textural experience.
Ingredients
Instructions
- 1
Drain pineapples and save syrup
- 2
Combine cream cheese, ricotta, 1/2 cup sugar, egg yolks, lemon peel, and vanilla in mixer bowl
- 3
Blend at medium speed and stir in drained pineapple
- 4
Place 1 phyllo leaf in greased 9x13 inch pan and brush with melted butter
- 5
Repeat layering and brushing with 7 additional phyllo leaves
- 6
Spread pineapple cheese mixture over phyllo layers
- 7
Top with remaining 5 phyllo leaves, brushing each with butter
- 8
Score top leaves with sharp knife into diamond shapes
- 9
Bake at 350°F for 50 minutes or until golden
- 10
Combine remaining 1/2 cup sugar with 1/2 cup pineapple syrup and lemon juice
- 11
Cook syrup mixture until thick
- 12
Spoon hot syrup over hot finished baklava
- 13
Cool completely and cut along score markings
Tips
Keep phyllo sheets covered with damp towel while working to prevent drying out
Pour syrup slowly over hot baklava to ensure even absorption without making phyllo soggy
Let baklava cool completely before cutting to prevent filling from oozing out
Good to Know
refrigerate covered up to 3 days
assemble day before, add syrup after baking
room temperature or slightly chilled
Common Mistakes
brush each phyllo layer thoroughly to prevent tearing
score before baking to avoid cracking crispy top
add syrup while both dessert and syrup are hot for proper absorption
Substitutions
FAQ
Can I substitute the Grand Marnier?
Yes, use orange juice, orange liqueur, or even rum. The alcohol cooks off but adds flavor depth to the syrup.
What if my phyllo tears while layering?
Continue layering as small tears will be hidden. Press gently and brush with extra butter to seal any gaps.
How long will this keep in the refrigerator?
Properly stored and covered, it will keep for up to 3 days, though the phyllo may soften slightly over time.