Two of my favorite things in the world are strawberry cheesecake and baklava, so I found a way to combine them! Since Valentine's Day is right around the corner, I figured this would be a great recipe to share with the world! I garnished with blueberries, because I used all my strawberries in the recipe!


Recipe Summary test

15 mins
1 hr
1 hr 15 mins
1 9x13-inch pastry


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

To thaw strawberries for this recipe: Empty the package into a bowl and sprinkle with some sugar. Stir it up so they're all coated with the sugar. Let thaw at room temperature for 2 to 3 hours. The sugar will help create a juice when the berries thaw.

The frozen phyllo dough will take 2 hours to thaw as well, so make sure to account for this extra time.

You can substitute ricotta cheese for the cottage cheese.

Nutrition Facts

384 calories; protein 8.6g; carbohydrates 30.4g; fat 25.8g; cholesterol 116.5mg; sodium 413.9mg. Full Nutrition