Strawberry cheesecake baklava

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for 15-20 minutes. Wash and clean the strawberries, drain well and cut in half or quarters. Mix ricotta, cream and 175 g sugar. Stir in starch. Stir in eggs one at a time.

2. 2

   Melt the butter. Grease an ovenproof dish (approx. 24 x 30 cm; approx. 4 l capacity) thinly with butter. Place 6 layers of dough on top of each other and brush each with a thin layer of butter. Place the sheets of dough overlapping in such a way that the edges of the mould are also covered all around.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fold strawberries into the ricotta cream. Approx. 1⁄3 Pour the cream onto the pastry sheets and smooth it down. Place 2 pastry sheets overlapping on top of each other and brush each pastry sheet with butter as well. Repeat with 1⁄3 cream and 2 pastry sheets. Add the rest of the cream. Place 6 pastry sheets on top of each other, overlapping, and brush with the rest of the butter.

4. 4

   Cut through the top sheets of dough with scissors or a sharp knife, so that about 20 pieces are marked. Bake in a hot oven for about 45 minutes until golden brown. Cover with aluminium foil after about 30 minutes.

5. 5

   Bring 150 g sugar, honey, vanilla pulp and 1⁄4 l water to the boil while stirring occasionally and boil down at low heat for about 15 minutes to form a syrup. Take the baklava out of the oven and pour the hot syrup evenly over it. Bake in the hot oven for about 5 minutes. Take out and let it cool down. Cut into pieces with a sharp knife.

Nutrition Facts

KCAL
380 kcal

CARBS
36 g

FATS
21 g

PROTEINS
10 g