Cheese Baklava

Cheese Baklava

This mouth watering cheese and onion diamonds can be served cold, but is best eaten warm – This is a flaky crunchy pastry with a cheesy filling.

150g margarine, melted and kept aside for phyllo pastry

1box phyllo pastry

Filling

30g margarine

2 medium onions, chopped finely

30ml garlic paste

10ml paprika

30ml sesame seeds

30ml poppy seeds

10ml lemon pepper

salt to taste

150g feta cheese, crumbled

225g chunky cottage cheese

200g grated sweetmilk cheese

2 eggs, beaten

30ml milk

Method

Melt margarine. Add onions and sauté until golden brown. Add a little water if necessary
Add garlic and sauté for a further 2min, stirring all the time.
Place onions into bowl. Add spices, seeds and cheeses and blend well. Add beaten eggs and blend well
Add milk and mix through
To Assemble

Preheat oven to 200*C. Spray and cook and oven tray that is large enough to fit the phyllo sheets

Unwrap phyllo pastry and cover with damp cloth to prevent drying out.
Lay two sheets of pastry in baking tray and brush with melted butter. Lay 2 more sheets on top and brush with butter. Continue until half the pastry sheets are layered in the baking tray
Spread the cheese filling evenly over the pastry. Cover with two sheets of pastry and brush with butter. Continue layering in sets of two until all pastry is used.
Brush top liberally with butter and cut into diamond shaped pieces. Sprinkle with paprika (optional)

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