Pineapple Cheesecake Baklava With Mango Liqueur Syrup
By: Jo Ann
Published: Thursday, May 20, 2010 - 4:00pm

Ingredients




Ingredients:

1 (20 ounce) can crushed pineapple
1 package (8 ounce)  cream cheese
1 cup Ricotta cheese
1 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon vanilla
13 phyllo leaves
1/2 cup butter, melted
1 teaspoon lemon juice
1/2 cup Grand Marnier liqueur

Preparation

1 Directions: 2 Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple. 3 Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes. 4 Bake at 350 degrees for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.