1/2 cup mixed berries (strawberries and blueberries)
Ingredients for Cheesecake Batter
12 ounces cream cheese
6 tablespoons sugar
1 tablespoon flour
1 1/2 teaspon vanilla extract
1/3 cup sour cream or yogurt
Ingredients for Pastry
1/2 cup minced walnuts
1/2 cup sugar
1 tablespoon cinnamon
6 tablespoons butter
8 sheets filo dough
For the rhubarb compote, combine the rhubarb and sugar. Bring to a simmer over medium heat and let cook about 10 minutes or until rhubarb is tender, occasionally stirring gently. Let cool to room temperature, then fold in the berries. Refrigerate until needed.
For the cheesecake batter, using a mixer, cream the cream cheese, sugar and flour in a medium bowl. Blend in the eggs, vanilla, sour cream and lemon zest. Mix until creamy and smooth. Set aside.
To assemble and bake filo flowers, preheat oven to 325 degrees. In a small bowl, mix together the walnuts, sugar and cinnamon, and set aside. Melt the butter and set aside.
Spray 8 muffin tin compartments generously with cooking spray and set aside.
With a sharp knife make 2 cuts crosswise and 1 lengthwise to make 6 squares out of each sheet of filo.
Make the filo flowers one at a time. Place one filo square on a clean work surface. Using a pastry brush, brush filo very lightly with the melted butter. Sprinkle with 1 level teaspoon of walnut mixture. Place another filo square on top. Butter and sprinkle as before. Repeat this method, stacking filo, buttering and sugaring, until you have 6 layers. Butter the top of the 6th layer, but do not sprinkle with sugar mixture.
As soon as you finish a filo stack, place it into the sprayed muffin tin. Shape filo, pressing in the sides to form a cup like liner, then puff out the top like flower petals. Repeat to make 8 filo flowers.
Carefully fill each filo flower with 1/4 cup of the cheesecake batter. Place on center rack in preheated oven. Bake at 325 degrees for 20 to 22 minutes until cheesecake is puffy and filo is golden brown. Remove from oven and let cool in pan 10 minutes Carefully lift out each one onto a platter.
Cool until barely warm, then top cheesecake with rhubarb compote, evenly dividing it among the pastries.