Sweet Cheese Baklava

• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 500 g cream cheese, softened (2 pkgs, 250 g ea)
• 1/2 cup honey, divided
• 1 teaspoon vanilla
• 2 eggs
• 12 sheets frozen phyllo pastry, thawed and cut in half crosswise
• 1/2 cup butter, melted

1. Preheat oven to 350u0b0F 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.

walnuts, sugar, cinnamon, ground nutmeg, cream cheese, honey, vanilla, eggs, phyllo pastry, butter

Taken from www.food.com/recipe/sweet-cheese-baklava-221916 (may not work)