Pineapple Cheesecake Baklava With Mango Liqueur Syrup

Photo: Jo Ann

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

Directions:

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.

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.

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.