greek baklava cheesecake

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Ingredientes y ingredientes

melt butter 120 gr
phyllo pastry 9 piezas
greek honey3-4tab
pistahios for sprink moderado
for net filing modesto
pistachios 100 gr
sugar50
ground cinnamon2tea
for filling modesto
sugar 50 gr
ground almond 75 gr
egg
egg yolk 1+1
lemon zest1
cream (fresh cream 225 gr
cream cheese 150 gr

Cómo hacerlo greek baklava cheesecake

1. preheat oven 350 grados. for filing, put cheese,cream cheese ,egg, egg yolk, sugar, lemon zest, ground almond in a bowl to whisk until smooth and creamy. spoon into piping bag.

2. for net filling, put pistachios, sugar ,cinnamon in a bowl to blitz (molido . )until finely chopped.

3. remove phyllo from packet and cut in half.cover with tea towel whichwill prevent it from drying out and cracking. lay one sheet of phyllo ona clean work place and brush with melt butter.cover with a second sheet ,brush melt butter. sprinkle with a few tablespoon of net filling so that the whole sheet is cover in a thin layer .then cover with third sheet and brush melt butter.pipe a line of the cheese filing along one of the long edges,then roll up so that the filling in middle of each tube.this call phyllo tube.

4. place phyllo tube around the edge of cake pan. repeat it again until 6 tube in a pan and need each phyllo tube touch together (una por una junto bien)then brush more butter on top of tube. bake for 20-30分. until top tube is crisp and golden.

5. heat the honey in saucepan until it become thin and easily pourable.then spoon over it and leave to cool completely.sprinkle with green pistachios and a little sugar, to serve.