Baklava is one of those desserts that seems more difficult than it really is, especially when you make it my way—in a Bundt pan. This version is less sweet than the traditional due to my addition of a layer of creamy and tart cream cheese filling, to create a balance of flavors.
| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Active: | 50 min |
| Yield: | 12 to 14 servings |
Ingredients
- 2 cups finely chopped roasted, salted pistachios
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- One 8-ounce block cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup powdered sugar
- 2 tablespoons all-purpose flour
- Pinch kosher salt (see Cook’s Note)
- One 1-pound package frozen phyllo dough, thawed
- 1 1/2 cups (3 sticks) salted butter, melted, plus more butter, at room temperature, for buttering the Bundt pan
- 3/4 cup granulated sugar
- 1/2 cup honey
- 3 tablespoons lemon juice
Instructions
- For the Bundt pan baklava: Preheat the oven to 375 degrees F.
- Stir together the pistachios, granulated sugar and cinnamon in a small bowl; set aside. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Add the egg, vanilla and lemon zest. Beat in the powdered sugar, flour and salt.
- Layer 4 sheets of phyllo dough in the bottom of a buttered Bundt pan (see Cook’s Notes). Brush with some of the melted butter. Sprinkle with about a third of the pistachio mixture. Layer 4 more sheets of phyllo dough over the pistachios. Brush with some of the melted butter. Top with half of the cream cheese filling.
- Repeat the layers, alternating the pistachio mixture with the cream cheese mixture, until all the ingredients are used, ending with the phyllo dough. Fold the phyllo dough into the center of the Bundt pan to reveal the hole, then brush the top with butter.
- Bake until the phyllo is golden brown and the layers are cooked all the way through, 45 to 55 minutes.
- For the honey-lemon syrup: While the baklava bakes, make the syrup. Combine the granulated sugar, honey, lemon juice and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, then simmer until the sugar dissolves, about 2 minutes.
- Remove the Bundt from the oven and drizzle some of the syrup over the cake while in the pan. Turn the cake out onto a serving platter and let cool to room temperature. Drizzle with more honey-lemon syrup. Cut the cake into slices and drizzle each slice with any remaining syrup, if desired.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 573 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 8 g |
| Cholesterol | 87 mg |
| Sodium | 378 mg |
Reviews
Baklava this ain’t, but it’s good whatever you want to call it. Tasty, different in a good way, and fun to make. Would match the holidays with the pistachio and cinnamon. Thank you for an unusual spin inspired by baklava….
Has anyone else made this cake please?
Made this for a group of friends and it was a huge hit! Absolutely fabulous dish. A little time consuming but well worth the effort.
plan on making, but want to know who to store before serving and after.
I love the spin on this recipe, using a bundt pan.
Kardea’s presentation on tv show is wonderful, but please stop the canned electronic music. It is so annoying, i may stop watching the show and that is just sad. They dont use this muzak on any of the men’s shows or Ree Drummond’s.
Kardea’s presentation on tv show is wonderful, but please stop the canned electronic music. It is so annoying, i may stop watching the show and that is just sad. They dont use this muzak on any of the men’s shows or Ree Drummond’s.
The adds suck also no picture ugg
Hi, I missed the show. A video would be nice.
I also tried to print and when I did there is a huge Terri’s ad in the middle of the page
Anyone know how to rid of these ads?
Anyone know how to rid of these ads?
Can’t print