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Baklava Sweet Cream

By chefw3 • October 22, 2013 • 0 Comments

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Author Notes: This original recipe pairs uniquely the ottoman empirical flavors of cinnamon, honey and nuts with Greek yogurt and cream cheese. Try it on top of a honey, cinnamon or vanilla cake. —chefw3

Makes 4 cups

1 1/2 cups cinnamon chip morsels, separated
2 tablespoons sweetened condensed milk
1 tablespoon honey
1/2 cup greek yogurt
3 tablespoons butter, room temperature
8 ounces cream cheese, room temperature
7 cups powdered sugar
1 teaspoon cinnamon, powdered
1 1/2 cups finely chopped walnuts
1 1/2 teaspoons vanilla extract

Melt 1/2 cup cinnamon chips with sweetened condensed milk and honey over low heat in a small saucepan. Stir constantly until mixture is smooth and melted.
In a mixing bowl, blend butter and cream cheese until mixed and smooth. Pour in the cinnamon cream mixture with the yogurt.
Slowly add the powdered sugar, a cup at a time. Mix until all the sugar is smoothly blended.
Stir in the vanilla, powdered cinnamon, nuts and the remaining 1 cup of cinnamon chips.
Top your cake with the frosting and drizzle the frosting with honey.
Eat up and enjoy!