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“I got this recipe on the Kraft Canada Website. I tried it for our family get together at Easter and it was a hit. Since the cream cheese is only sweetened with a bit of honey, it balances out nicely with the baklava which is very sweet on its own. This is one I'll definitely be making again.”

Ingredients Nutrition


  1. Preheat oven to 350°F Mix walnuts, sugar and spices; set aside. (To finely chop the nuts, place them along with the sugar in a food processor container and cover. Process until the nuts are finely chopped.).
  2. Beat cream cheese, 1/4 cup of the honey and the vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time beating well after each addition.
  3. Place layers of the phyllo sheets in a 13x9 inch baking pan, brushing each layer with the melted butter and sprinkling a rounded tablespoon full of the walnut mixture over every other layer of phyllo. After all the layers are done, spread the top with the cream cheese mixture. (NOTE - to keep the phyllo from drying out, keep them covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.).
  4. Bake 25-30 minutes or until the cream cheese mixture is set.
  5. Heat the remaining 1/4 cup of honey and drizzle over the baklava.
  6. Cool to room temperature.
  7. Cut into squares and serve.
  8. Storage know how - Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove from refrigerator about 30 minutes before serving.

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