Ingredients
Scale
- 8 sheets of phyllo dough
- 4 tablespoons unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pistachios
- 2 tablespoons ground cinnamon
- 1/4 cup honey, for drizzle
Instructions
- Preheat the oven to 350°F (175°C).
- Unroll phyllo dough sheets and cover with a damp towel to prevent drying.
- Brush one sheet of phyllo with melted butter. Layer three more sheets on top, brushing each with butter.
- Cut stacked phyllo sheets into rectangles about 3×4 inches.
- In a bowl, beat softened cream cheese, sugar, and vanilla extract until smooth.
- Stir in chopped nuts and ground cinnamon until evenly combined.
- Place a teaspoon of the cheesecake mixture onto the center of each phyllo rectangle. Fold edges over the filling and gently press to seal.
- Arrange cookies on a parchment-lined baking sheet.
- Bake for 15–20 minutes until phyllo is golden and crisp.
- Warm honey in a small saucepan or microwave.
- Remove cookies from oven, allow to cool slightly, and drizzle with warm honey.
- Serve immediately or store in an airtight container for later.
Notes
Keep phyllo covered while working to avoid drying and tearing.
Nuts can be substituted or roasted for enhanced flavor.
Honey should be warmed for easy drizzling.
Cookies can be assembled ahead and baked later or frozen unbaked.
- Prep Time: 20
- Cook Time: 20