Friday, October 08, 2004

Baklava Cheesecake 

We had some leftover phyllo dough - not enough to make baklava, or Chicken Aloute, but too much to not use.

We had marscapone from a local store and a creamy buttermilk cheese we'd picked up in Tennessee and cocoa powder we'd picked up in Pennsylvania, and honey from a friend's apiary.

And naturally, we have springform pans. There was enough phyllo dough to make a pie crust. A cheesecake pie crust.

So, we blended the marscapone and buttermilk cheese and honey and poured it into the phyllo lined springform. We added pecans and almonds (because we didn't have walnuts or pistachios), and made a drizzle swirl of cocoa in it.

We melded the crispy richly sweet gooeyness of baklava with the creamy smoothness of a cheesecake.

We are soooo going to have to offer this in the Cracked Cauldron.

Or maybe not.

We might be responsible for death by delicious.

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