Ingredients
12
12 servings
- •1 (10 ounce) package frozen strawberries, thawed
- •2 cups drained cottage cheese
- •1 (8 ounce) package cream cheese, softened
- •1 cup white sugar, divided
- •2 egg yolks
- •1 egg
- •1 teaspoon vanilla extract
- •1 teaspoon lemon zest
- •1 (8 ounce) package frozen phyllo dough, thawed
- •1 cup butter, melted
- •1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.
- Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.
- Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.
- Place phyllo dough sheets between dampened towels to keep moist.
- Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.
- Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.
- Bake in the preheated oven until golden brown, about 1 hour.
- Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.
- Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.
Nutritional Facts
Per 12 servings
- Calories: 384
- Carbohydrate: 30g
- Fat: 26g
- Fiber: 1g
- Protein: 9g
- Sugar: 18g
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