Ingredients
Scale
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (95 grams) powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (120 grams) chopped pistachios
- 14 oz (400 grams) store-bought filo (phyllo) dough
- 1 cup (120 grams) finely chopped pistachios
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
- 24 ounces (675 grams) cream cheese
- 1/3 cup (125 grams) honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup (120 grams) sour cream, 15-20% fat
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- For the crust, mix softened butter, powdered sugar, and salt until creamy. Gradually add flour and pistachios. Press into a greased 9-inch springform pan and bake for 10–12 minutes until golden.
- For the baklava topping, layer filo sheets on a baking sheet, brushing each layer with melted butter. Sprinkle with pistachios mixed with sugar and drizzle with lemon juice and honey before baking for about 20 minutes until golden.
- In another bowl, beat cream cheese until smooth; add honey, eggs, sour cream, and salt until combined.
- Pour the filling over the cooled crust and top with pieces of baked baklava.
- Bake for 40–45 minutes until set. Cool completely before refrigerating for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg