Baklava cheesecake cups

1.Preheat oven to 180°C/350°F. To make pomegranate syrup, stir ingredients in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil 5 minutes or until thick and syrupy.

2.Line two oven trays with baking paper. Place nuts on one oven tray; roast 5 minutes or until browned lightly. Transfer to a food processor; cool. Process cooled nuts until ground finely. Spoon ground nuts into a small bowl with caster sugar and spices; stir to combine. Wash oven tray to cool; re-line with baking paper.

3.Place one pastry half on each oven tray; lightly brush with melted butter, sprinkle ¼ cup nut spice mixture between the two pastry halves. Repeat the layering with pastry halves, butter and nut mixture. Top with remaining pastry halves; brush with the remaining butter and sprinkle with remaining nut mixture. Bake for 15 minutes or until pastry is golden; cool. Dust with icing sugar, then cut baklava into small pieces; keep in an airtight container until needed. 4 Make pomegranate syrup.

4.Process extra sifted icing sugar, cream cheese, rosewater, rind and juice until smooth.

5.Spoon ¼-cups of cream cheese mixture into ¾-cup (180ml) containers; top with chopped baklava, extra pistachios, pomegranate seeds and raspberries. Drizzle with pomegranate syrup just before serving.