Baklava cheesecake cups | Women's Weekly Food

Name: 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 grams (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 grams (1½ ounces) butter, melted; 2 teaspoons icing (confectioners') sugar; 2 1/4 cup (360g) icing (confectioners') sugar, extra; 750 grams (1½ pounds) cream cheese, softened; 2 tablespoons rosewater; 1 1/2 teaspoon lemon rind; 1/4 cup (60ml) lemon juice; 3/4 cup (180g) pomegranate seeds; 125 grams (4 ounces) raspberries, torn in half

www.womensweeklyfood.com.au

Deconstructed baklava cheesecake cups, studded with pistachios, pomegranate seeds, and raspberries—perfect for elegant dinner parties. (Serves 16)

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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