INGREDIENTS

INSTRUCTIONS

From: ak399@cleveland.freenet.edu (Carole A. Resnick)  Date: 21 Oct
1993 06:25:23 GMT Beat cream cheese in large bowl of  electric mixer
until light & fluffy. Gradually mix in honey, then  lemon juice &
vanilla.  Beat in eggs 1 at a time until just  incorporated. Set aside.
Stir through filling & pour into crust.  Cover filling with overhanging
phyllo, squaring at edge of pan.  Bake until pastry is light brown and
cake is firm to touch, about 50  mins.  Remove pan sides; using
toothpick, poke 12 holes in top of cake to  allow steam to escape.
Cool completely on rack.  Refrigerate 2 days  to mellow flavors,
covering after first day.  Baklava Topping: Preheat oven to 350.  Cover
baking sheet with 2  pieces of parchment.  Coarsely grind all nuts with
1 tablespoon sugar  and 1 tsp. cinnamon in processor.  Stack 10
reserved phyllo pastry  sheets on work surface.  Set rim of 10-inch
springform pan atop  pastry.  Cut around inside of rim through entire
stack using sharp  knife, making 10 rounds. Cover rounds with damp
towel. Set pan rim on  prepared baking sheet.  Brush parchment and
inside of pan rim with butter.  Place one pastry  round in pan rim and
brush with butter.  Repeat with four more  rounds. Spread nut mixture
evenly over pastry. Top with remaining 5  pastry rounds, brushing each
with butter. Using ruler as guide, cut  pastry into 16 wedges (or
however many pieces you want) with sharp  knife. Sprinkle lightly with
water.  Bake until crisp and golden,  about 30 minutes.  Meanwhile,
heat 1/2 cup sugar, water, and lemon juice in heavy small  saucepan
over low heat, swirling pan occasionally until sugar  dissolves. Add
cinnamon stick, increase heat to medium and boil until  syrupy, about 4
minutes.  Remove from heat.  When bubbles subside,  add Cognac.
Flatten pastry atop cake.  Remove pan rim from topping.  Set topping
on cake, using large spatula.  Re-cut wedges.  Replace pan rim on
assembled cake. Immediately pour on hot syrup. Cool one hour.
Refrigerate one to 6 hours, preferably six hours.  Let cake stand at
room temperature for 20 minutes before serving.  REC.FOOD.RECIPES
ARCHIVES  /DESSERTS  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 499
Calories From Fat: 419
Total Fat: 48.1g
Cholesterol: 124.7mg
Sodium: 364.7mg
Potassium: 263.7mg
Carbohydrates: 10.2g
Fiber: 1.7g
Sugar: 6.2g
Protein: 9.7g