Makes: 20 servings

1 cup finely chopped PLANTERS Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted


PREHEAT oven to 350F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.

LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)

Size-Wise: Since this tasty recipe makes enough to serve 20, this version of a popular treat is sure to be a hit at your holiday party.

How to Keep Phyllo from Drying Out: Keep phyllo sheets covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.

How to Finely Chop Nuts: Place nuts and sugar in food processor; cover. Process until nuts are finely chopped and mixture is well blended.