Honey Apricot Baklava Cheesecake Triangles

Ingredients

Cheesecake filling

• 8 oz (225 g) cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 1 tsp finely grated lemon zest
• ¼ cup (40 g) finely diced soft dried apricots
• ¼ cup (30 g) finely chopped walnuts

Filo wrapper

• 12 thawed filo sheets, about 9 by 14 inches each
• 6 tbsp (85 g) unsalted butter, melted

Honey finish

• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp water
• 1 tbsp finely chopped walnuts, for garnish

Equipment

Baking sheet, parchment, pastry brush, mixing bowl

Allergens: Milk, wheat, walnuts; check filo for egg or other allergens.

Step by step

1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Mix the cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Fold in the diced apricots and ¼ cup walnuts. Divide the filling into 12 equal portions, about 1½ tbsp each.
2. Keep the unused filo under a barely damp towel. Lay out one sheet, brush lightly with melted butter, then place a second sheet on top and brush again. Cut the stacked sheets lengthwise into two strips, each about 4½ by 14 inches. Repeat with the remaining sheets to make 12 double-layer strips.
3. Place one portion filling near a bottom corner of each strip, leaving a small border. Fold that corner across to form a triangle, then continue folding end over end along the strip, like a flag. Keep the filling tucked inside and use melted butter to adhere the final flap.
4. Set the triangles seam-side down on the lined sheet, leaving space between them. Brush their tops with the remaining butter. Bake for 22–28 minutes until the filo is evenly golden and crisp. If some butter remains after brushing, do not pour it into the pan; reserve it for another use.
5. While they bake, warm the honey, lemon juice, and water in a small saucepan over low heat, stirring until pourable. Remove from heat; this is a light glaze rather than a thick soaking syrup.
6. Rest the triangles for 10 minutes. Divide the honey glaze and separate garnish walnuts over all twelve. Serve warm, with the glaze applied just before serving for maximum crispness.

The Devotti twist: Apricot and walnuts sit inside the cheesecake filling; a light honey-lemon glaze keeps the filo crisp instead of syrup-soaked.

Make ahead and storage

Refrigerate cooled triangles, covered, up to 3 days. Reheat on a tray at 325°F (165°C) for 8–12 minutes; add glaze after reheating.

Image: AI-generated recipe illustration; homemade results and presentation will vary.