Ever since I made Peanut Butter Baklava I’ve been on a little Baklava kick. It was so dang delicious that it’s about all I think of. Yep, I’m having Baklava dreams. I daydream about it at work. When I’m making dinner all I can think about is that I need to make more and quick. I know, I’ll join a 12 step Baklava program later. For now, I’m going to enjoy another amazing Baklava recipe!
I figured if you could change up the filling to peanut butter and chocolate, what else could you put in there? Hershey’s Cinnamon Chips immediately came to mind. I love those things. And doesn’t cream cheese make everything in life just a little bit better?
So this is what I came up with… Cinnamon Cream Cheese Baklava. What do you think? Well, only tell me if you’re going to be positive. I don’t think I can deal with critisism right now. I’m tired. Seriously… TIRED! We’re on the countdown, though, to the end of the school year. I can’t wait for summer. ‘Cause guess what I’ll be making this summer? More Baklava!
All delicious ingredients!
The directions are on our Peanut Butter Baklava post as well but here they are again. They sound complicated, but they really aren’t. Heck, if I can make it, anyone can!
Cinnamon Cream Cheese Baklava
* 1 package of Phyllo dough (1 roll in the box)
* 1 cup butter, melted
* 1 tub of Philadelphia Indulgence Cream Cheese Spread (I used Cinnamon in one batch and Dulce de Leche in another. Bother were amazing!)
* 1/2 to 2/3 package of cinnamon chips
* 1 cup sugar
* 1 cup water
* 1/2 cup honey
* 1 tsp. vanilla
The directions are a little complicated so read through them first.
Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.
Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.
Place the tub of cream cheese in the microwave about 30 seconds – 1 minute, until it is really soft. Make sure you don’t burn it so just do 30 second spurts and then stir..
Open your bag of cinnamon chips.
Preheat oven to 350 degrees.
Thoroughly butter your 9×13” pan. My phyllo dough came in one large sheet so I cut it in half so it would fit in the pan. You’ll want to use the entire package.
Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top. This step is super important!
Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6-8 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips.
Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips. Repeat this about 4 more times, or until you are out of cream cheese.
Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6-8 layers on top of your last cream cheese layer. Butter the top of the baklava.
Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.
Bake about 45 minutes until it’s golden brown.
While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..
When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step. It kind of seems like it’s going to turn into a soupy, mushy mess with all the liquid. But the phyllo soaks up the honey mixture and makes it taste oh so delicious!
It’s amazing! The cinnamon cream cheese (or dulce de leche) and the cinnamon chips combined with the sweet honey – AMAZING!
Enjoy!
I’m linking to the parties on my sidebar.
This looks amazingly good! I would love for you to link up at http://hickorytrailblog.blogspot.com/2013/05/assets-and-efforts-linky-party-2.html
Thanks,
Angela
I have never made Baklava but I love it, so maybe I could join a 12 step program with you! This does look delicious–good job!
I love baklava so much!Will try your way to make it!
http://freestilcreatingbyvilly.blogspot.gr/2013/05/small-notebook-as-gift-to-loved-one.html
greetings from Greece
Erin, this looks fabulous! It’s so obvious you got the cooking gene from your mom. I’m one of her blogging friends and wanted to drop by and say, “Hello.” I saw that you had left her a pasta salad in the fridge after their trip back from Paris. That sounded divine, too! You are a sweetie.
XO,
Sheila
Erin, this looks fabulous! It’s so obvious you got the cooking gene from your mom. I’m one of her blogging friends and wanted to drop by and say, “Hello.” I saw that you had left her a pasta salad in the fridge after their trip back from Paris. That sounded divine, too! You are a sweetie.
XO,
Sheila
what a little cutie! thanks for sharing with Kids in the Kitchen! Pinned –
Wow! This sounds heavenly! Thanks so much for sharing at last week’s All my Bloggy Friends – Linda and I look forward to seeing what you share this week! 🙂