Let Me Tell You About These Baklava Cheesecake Phyllo Cookies

I have to be honest, the first time I threw together these Baklava Cheesecake Phyllo Cookies with Honey Drizzle, it was kind of an accident. I was going for classic baklava—but the phyllo sheets tore just as I realized I’d also forgotten the walnuts and, well, my toddler was helping (enough said). I had some cream cheese lying about and—call it desperation or inspiration—just started experimenting. Now they’re a family favorite, including with my skeptical uncle who refers to anything non-traditional as "fancy crackers." (He eats the most of anyone, by the way.)

If I’m being completely real, there’s something just a bit mischievous about sneaking cheesecake filling into baklava territory, but hey, that’s my kitchen for you. Oh, side note: you probably want to clear extra space on the counter, because there’s going to be a lot of sticky drizzling happening. And yes, the honey will get everywhere, so accept it now.

Why You’re Gonna Love These Little Things

I make this when I want something that looks way harder than it is or when I have friends coming over who haven’t tried phyllo before (usually a good conversation starter). My family goes absolutely mad for these—especially my cousin, who, for some reason, thinks these should only be made with pistachios (he’s not entirely wrong). It’s deceptively simple, but feels like you’ve got your own little pastry shop at home. Sometimes the dough rips; sometimes the honey goes rogue. But I think that adds character.

This is also my go-to when the weather’s weird and nobody knows what to eat—we call it "cookie-cake" night. It’s basically the Swiss army knife of dessert trays. Oh—and don't get me started on how forgiving the recipe is. Unless you set something on fire (which I haven't, yet), you won’t mess it up.

Here’s What You’ll Need (and What I Substitute... a Lot)

12 sheets phyllo pastry (thawed; I sometimes use a half-box if I’m making minis or, honestly, whatever's left in the freezer)
½ cup unsalted butter, melted (my grandma swears by ghee; I just use whatever is in the fridge)
6 oz cream cheese, softened (full-fat is amazing, but lighter stuff won’t ruin things)
½ cup ricotta cheese (sometimes I'll swap this for Greek yogurt if I'm in a bind)
⅓ cup powdered sugar (granulated works but doesn’t blend as smooth; do what you gotta do)
½ teaspoon vanilla extract (measure with your nose, as my uncle says)
1 teaspoon orange zest (or lemon, or skip it if you forget... I often do)
⅔ cup finely chopped pistachios (or walnuts or almonds—in a really wild mood, I tried pecans. It was okay.)
½ teaspoon cinnamon
Pinch of salt (skip if you forgot to buy unsalted butter and just use what you have, no judgment)
Honey for drizzling (I like wildflower honey, but use maple syrup if you’re out—no shame)

How I Actually Make Them (and Where I Get Distracted)

First things first, preheat your oven to 350°F (180°C). If you forget and have to wait like me, just snack on some nuts while you wait.
Set out the phyllo, ideally under a tea towel so it doesn’t go full crispy. Melt your butter—don't microwave it to oblivion as I've sometimes done, just until melted.
In a bowl, beat together the cream cheese, ricotta (or Greek yogurt, if that's the mood), powdered sugar, vanilla, and zest. I usually taste this a few times for quality control; you know. Then stir in about half of your chopped pistachios, cinnamon, and salt.
On a big baking sheet, lay one sheet phyllo, brush with melted butter, and repeat with 2 more sheets for a stack of 3. (Don't stress if things tear or look "rustic," as I say. Rustic is just an excuse for messy.)
Spoon about 1–2 tablespoons of your cheesy mix along one short edge, then roll up like a cigar. Slice into 2-inch pieces. Repeat with the rest. Sometimes I make smaller ones if I’m feeling fussy.
Brush the tops with more butter. Sprinkle with the rest of the pistachios. Into the oven they go—bake for about 17-20 minutes, but keep a hawk's eye on them after 15. You're aiming for golden brown (not burnt, as I learned the hard way). Also, at this point, the kitchen smells amazing, so try not to eat one straight off the pan. It’s hot. Don't ask how I know.
Drizzle with honey generously right after they come out! Actually, I find it works better if you wait 2-3 minutes so it soaks and doesn’t just run off the sides. Not that it actually matters for taste... but anyway, up to you.

Stuff I’ve Learned Along the Way…

If your phyllo falls apart, just patch and stack. Nobody will know—especially once the honey's on!
Cream cheese sometimes gets a bit grainy after baking—it’s fine. Tastes great. I tried chilling the filling first, but no big difference.
Doubled the cinnamon once. Regretted it. So, yeah, stick to the "barely there" amount unless you’re obsessed.

Experiments and What Actually Works

I once made these with goat cheese and everyone looked at me as if I’d brought a spaceship to the table—never again. Almonds work, pecans are fine, but honestly, pistachios are that little green gem here. And if you want extra crunch, toast the nuts first (as Sally explains here—she’s way more orderly than me). And if you go chocolate drizzle instead of honey, you’ll probably lose the baklava vibe but honestly, chocolate with cream cheese? Is it ever wrong?

If You Don’t Have Fancy Kitchen Gear…

I use a basting brush for the butter, but once I used my fingers (not elegant, but it totally works). And if your baking tray's busy, use any oven-safe pan. I’ve even lined a pizza sheet with parchment—came out just as good! Oh, and if you don’t have a proper zester—just use the fine side of a box grater, but maybe watch your knuckles (voice of experience).

Baklava Cheesecake Phyllo Cookies with Honey Drizzle

How to Store ‘Em, Though Honestly...

Technically, you can store these in an airtight box at room temp for a couple of days or in the fridge if you want them firmer. But in my house, they basically vanish overnight. I think they taste even better by day two (if you can wait). The phyllo gets chewier, a bit sticky, almost candy-like. Doesn’t matter if the honey soaks in—just means you did it right!

Serving: It’s a Party Every Time

I tend to pile these on a big platter and let everyone grab their own. Sort of like a tear-and-share situation. If I’m feeling posh, I’ll do a drizzle of extra honey and a pinch of sea salt on top, cause, honestly, fancy salt makes everything look special. My brother eats them straight from the tray (no plate required), and we usually find him with honey on his chin. Occasionally I serve with a scoop of vanilla gelato. Oh, and King Arthur Baking has a classic baklava recipe if you want to compare, but trust me—this cheesecake thing is its own delight.

Things I Screwed Up So You Don’t Have To

Letting phyllo dry out! I once left it on the counter while, um, catching up on an episode of that baking show and it turned into a crunchy mess before it even hit the oven.
Don’t rush the drizzling. Once poured the honey too early and it pooled right off—wasted honey is almost a crime in my book.
Impatience has gotten the best of me: tried to fill and roll while the cream cheese was cold—cracked sheets and lumps everywhere! Let your filling get to room temp. Saves a lot of swearing.

Questions Folks Actually Asked Me (and My Real Answers)

Do I have to use phyllo? What about puff pastry? I tried with puff pastry—it’s good, but it’s not baklava-ish. Too bready. Stick to phyllo if you can, but puff pastry works in a pinch.
How do I keep the rolls from sticking to the pan? Bit of parchment works wonders. Or just scrape 'em off gently—they’re sturdy (unless you go overboard with the honey... then it’s a sticky party).
Can you freeze these? Actually, yes. Bake, cool, don't drizzle honey, then freeze. Thaw and warm in the oven, then drizzle honey before serving. Not quite as crisp as fresh, but I’d eat them anyway!
Help! My phyllo keeps breaking. Welcome to the club. Just smoosh the pieces together, keep going. Or layer odd bits into muffin tins and make little baskets—looks fancy, nobody knows it was a mistake!

Final unrelated thought: Has anyone else noticed toddlers have a sixth sense for when you’re trying to drizzle honey neatly? I’m convinced it’s a universal law. Anyway, enjoy the sticky fingers!

Baklava Cheesecake Phyllo Cookies with Honey Drizzle