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Ingredientes
- Ingredients:
- 1 (20 ounce) can crushed pineapple
- 1 (8 ounce) package cream cheese
- 1 cup Ricotta cheese
- 1 cup sugar
- 2 egg yolks
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla
- 13 phyllo leaves
- 1/2 cup butter, melted
- 1 teaspoon lemon juice
- 1/2 cup Grand Marnier liqueur
Direcciones
- Directions:
- 1. Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple.
- 2. Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes.
- 3. Bake at 350 degrees for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 24 servings | |
| Calories 166 | |
| Calories from Fat 78 | 47% |
| Total Fat 8.79g | 11% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 118mg | 5% |
| Potassium 62mg | 2% |
| Total Carbs 19.95g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 13.18g | 9% |
| Protein 2.59g | 4% |
