Baklava Delight (Printable Version)

# What You’ll Need:

01 - Some extra honey to drizzle on top.
02 - A splash of rosewater.
03 - 1 tbsp lemon juice.
04 - 1 cup honey.
05 - 1 cup chopped pistachios, unsalted.
06 - 250g Greek yogurt or sour cream.
07 - 3 large eggs, left out until not cold.
08 - 1 tbsp cornstarch.
09 - 1 tbsp lemon juice.
10 - 1 tbsp grated lemon peel.
11 - 2 tsp vanilla extract.
12 - Small pinch salt.
13 - 1 cup white sugar.
14 - 500g cream cheese, soft.
15 - 2 tbsp melted butter.
16 - 1/4 tsp salt.
17 - 1 tsp ground cinnamon.
18 - 1 cup roasted almonds.
19 - 1 cup roasted walnuts.
20 - 2 sticks unsalted butter, melted.
21 - 10 phyllo dough sheets, thawed out.

# Steps To Make It:

01 - Pile on those pistachios and pour the honey mixture right over.
02 - Let everything chill out and cool down fully.
03 - Pop in the oven for 45 minutes till it looks golden. Turn heat off but let it hang out in there for another 50 minutes.
04 - Blend in eggs one at a time, then gently mix in the yogurt or sour cream. Pour this over the nuts you spread earlier.
05 - Whip together cream cheese, sugar, salt, vanilla, cornstarch, and lemon stuff till you don’t see lumps.
06 - Throw nuts, salt, and cinnamon into a food processor. Add in the butter after pulsing to chunky bits. Scatter on top of your phyllo.
07 - Stack phyllo sheets in your pan, brushing each with butter. Tidy up the edges, then bake for a dozen minutes till brownish.
08 - Switch oven to 350°F. Get an 8–10 inch springform ready with parchment paper.

# Extra Notes:

01 - While you work, keep phyllo under a damp towel or it’ll dry fast.
02 - Feel free to swap in any favorite nuts as a topper.
03 - Put your pan in a tray of water when baking—this keeps cracks away.
04 - Tastes best nice and cold.