Ingredients
Makes 36-40 Baklava Bites
For the baklava scroll bases
375g Antoniou Fillo Pastry
120g unsalted butter, melted and clarified
1 cup honey
For the cheesecake topping
250g cream cheese, at room temperature
2 tablespoons honey
1½ teaspoons cinnamon
½ cup walnuts, chopped
300ml double cream (or whipping cream)
To top
Chopped walnuts
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced. You will need two 24 hole mini cupcake tins.
To make the baklava scroll bases
Remove the Fillo Pastry from its packaging. Unroll it until you have a flat stack of Pastry. Separate the Pastry into two even stacks of Pastry. With the shortest side of the Pastry facing you, roll one stack of Filo Pastry into a log.
Using a sharp knife, cut the Pastry into thin even slices, so that you have 18-20 in total). Place each slice into a hole of the cupcake tin. Repeat with second stack of pastry. Spoon one teaspoon of butter evenly over each baklava scroll. Bake in the oven for 25-28 minutes, or until golden. Remove the scrolls from the oven and squeeze honey over each one. Allow to sit in the baking tray for at least 30 minutes, then transfer them to a serving platter.
To make the cheesecake topping
Beat the cream cheese, cinnamon and honey until the consistency is smooth. Add the double cream and beat until thick and fluffy. Fold in the walnuts. Transfer the mixture into a piping bag and pipe dollops onto the baklava scroll bases. Sprinkle with chopped walnuts.
Watch how to make Baklava Cheesecake Bites