Ingredients
For the Fillo Pastry base
375g Antoniou Fillo Pastry
100g unsalted butter, melted
1 tablespoon caster sugar
For the cheesecake layer
500g cream cheese, at room temperature
½ cup caster sugar
½ tablespoon vanilla bean paste
1 teaspoon cinnamon
2 eggs, at room temperature
For the nut layer
1 and 3/4 cups walnuts
1 and 3/4 cups almonds
3/4 cup honey
1 teaspoon cinnamon
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. Brush a 34cm by 24cm baking tray with butter.
To make the Fillo Pastry base
Cut the pastry to the size of the pan. To do this, unroll your Fillo Pastry, place your baking tray on top of the pastry, and trim the pastry edges using a knife. Discard pastry off cuts.
Lay one sheet of Fillo Pastry in the baking tray and brush with butter. Sprinkle with caster sugar. Repeat with remaining Fillo Pastry, butter and sugar. Using a skewer or sharp knife, poke holes all over the pastry. Bake for 20 minutes. Remove from the oven and press down the pastry until it flattens. Allow to cool.
To make the cheesecake layer
Beat the cream cheese, sugar, vanilla and cinnamon until smooth in consistency. Add the eggs and beat until just combined. Spread the mixture over the pastry base. Bake for 35 minutes. Switch the oven off, open the door slightly and allow to cool down in the warm oven for an hour.
To make the nut layer
Place the nuts, honey and cinnamon in a bowl and mix to combine - using your hands is much easier. Spread over the cheesecake, pushing down slightly, so that the nuts press into the cheesecake layer. Refrigerate for 2 hours before cutting into slices.
Watch how to make a Baklava Cheesecake Slice