Baklava cheesecake cups | Women's Weekly Food

Ingredients

• Pomegranate syrup
• 1/2 cup (125ml) fresh pomegranate juice
• 1/3 cup (75g) caster (superfine) sugar
• 100 gram (3 ounces) pistachios, plus extra for sprinkling
• 1/2 cup (110g) caster (superfine) sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 6 (sheets) fillo pastry, cut in half crossways
• 50 gram (1½ ounces) butter, melted
• 2 teaspoon icing (confectioners') sugar
• 2 1/4 cup (360g) icing (confectioners') sugar, extra
• 750 gram (1½ pounds) cream cheese, softened
• 2 tablespoon rosewater
• 1 1/2 teaspoon lemon rind
• 1/4 cup (60ml) lemon juice
• 3/4 cup (180g) pomegranate seeds
• 125 gram (4 ounces) raspberries, torn in half