1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, beat the softened cream cheese with sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and creamy. This filling is what gives the cookies their luscious cheesecake heart.
3. Prepare your nuts by finely chopping them. Mix them with the lemon juice and orange blossom water if using. This subtle citrus note brightens the nutty flavor beautifully.
4. Lay one sheet of phyllo on your work surface and brush it generously with melted butter. Layer another sheet on top and brush again. Repeat until you have 4 layers stacked—this will form the base for each cookie.
5. Cut the stacked phyllo into roughly 3×3 inch squares. Spoon a small dollop of the cheesecake mixture onto the center of each square, then add a sprinkle of the nut mixture on top of the cheesecake.
6. Fold the phyllo over the filling to form a neat little packet or triangle, pressing the edges gently to seal. Brush the outside with more melted butter to ensure a golden, crisp crust.
7. Place each cookie on the prepared baking sheet, spaced slightly apart. Bake for 18-22 minutes, or until the phyllo is crisp and golden brown. The smell at this stage will remind you of Mama Lou’s kitchen on a Sunday afternoon—warm, inviting, and full of love.
8. While the cookies bake, warm your honey gently with a teaspoon of lemon juice to make a drizzling syrup. Once the cookies come out of the oven, drizzle them generously with this honey mixture.
9. Allow the cookies to cool for about 10 minutes. This is the perfect time to call Ouma to your kitchen and share stories about Mama Lou as you both nibble on these sweet bites.

One of my favorite memories is watching Ouma’s eyes light up after the first bite, her smile wide and satisfied. These cookies carry that same joy—and I hope they bring it to your family too.