Baklawa Cheesecake Tartlets

Name: Baklawa Cheesecake Tartlets
Prep time: 20 min
Cook time: 30 min
Yield: 12 tartlets
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Crispy filo, creamy cheesecake, and pistachios – these baked Baklawa Cheesecake Tartlets are a Middle Eastern-inspired treat.

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

12 tartlets

About this recipe

These Baked Baklawa Cheesecake Tartlets bring together two favourites in one bite – the crisp, buttery filo pastry of baklawa and the creamy filling of cheesecake. They look elegant but are surprisingly easy to prepare at home.

I’ve shared many baklawa recipes before, from traditional layered baklawa to Apricot and Pistachio Parcels baked in cupcake tins, and even a Baklawa Ice Cream Cake for something completely different. These tartlets are another fun take – crunchy filo, nutty pistachios, and smooth cheesecake and of course that drizzle of attir sugar syrup to finish. Because let’s be honest, baklawa is never baklawa without attir. You can find my full recipe for attir here

If you’re a fan of Middle Eastern desserts, these baked Baklawa Cheesecake Tartlets are a must-try. They’re a perfect balance of texture and flavour and make a lovely dessert for entertaining or just to treat yourself.

Ingredients

For the dough

12 sheets filo pastry
100 grams melted butter
Attir sugar syrup (see link below)

For the pistachio layer

3⁄4 cup ground pistachios
1⁄4 cup sugar (4 tablespoons)
2 tablespoons melted butter

For the filling

225 grams cream cheese
75 grams sugar
1 egg
2 teaspoons vanilla extract
Zest of 1 orange
2 teaspoons orange juice (a good squeeze)
2 tablespoons double cream
1 1⁄2 tablespoons cornflour

Notes from Rouba

Work with six sheets at a time – it’s easier to handle.
Cut into circles for a neat fit or squares for a rustic look.
Swap the vanilla for rose water or orange blossom if you like.
Double cream is best, but thick cream works too.

Method

Step 1. Prepare the filo base

Preheat your oven to 180°C and lightly grease a 12-cup muffin tin. Begin with 6 sheets of filo pastry. Brush each sheet generously with melted butter and stack them neatly on top of each other. Repeat with the remaining 6 sheets so you have two buttered stacks.

Cut each stack into 6 circles to fit your muffin tin. Place the pastry rounds into the muffin cups and gently press them down to form cases.

Step 2. Add the pistachio layer

In a small bowl, combine the ground pistachios, sugar, and melted butter. Spoon the mixture evenly into each filo case and spread it across the base.

Step 3. Make the cheesecake filling

While the bases bake, prepare the filling. In a mixing bowl, beat together the cream cheese, sugar, egg, vanilla extract, orange zest, orange juice, double cream, and cornflour until smooth and creamy. The mixture should be well blended without lumps.

Step 4. Bake the tartlets

Pour the cheesecake filling evenly over the pistachio layer. Bake for 25-30 minutes, or until the filling is just set and the filo edges are golden and crisp. Remove the tartlets from the oven and drizzle with attir syrup and garnish with extra pistachios.

A Few Things You’ll Want to Know

Do I have to use atar syrup?
Yes and no. Traditionally, baklawa is always finished with atar, and I love the shine and sweetness it brings. But you can drizzle honey instead, or even leave them plain. If you’d like the full attir recipe, I have it for you here.

What shape should I cut the filo?

Both circles and squares work. Circles slide perfectly into muffin pans, while squares give you lovely rustic edges that crisp up in the oven.

Why didn’t I par-bake the filo?

You’re probably wondering why I skipped this step. I’ve tested the recipe both ways, and honestly, there’s no need to par-bake. The filo still bakes up beautifully crisp once the filling goes in, so why add an extra step? Sometimes simpler really is better.

Can I change the flavour of the filling?

Absolutely. Swap vanilla for rose water or orange blossom, or switch to lemon zest and juice instead of orange. Small changes make a big difference.

What if I can’t find thickened cream?

Use double cream instead. It will give you a similar texture in the filling without changing the flavour.