Baklava Cream Sandwich Cookies

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Description:

Baklava Cream Sandwich Cookies combine the rich, nutty sweetness of traditional baklava with the indulgent comfort of sandwich cookies. These elegant treats feature crisp, spiced cookie shells filled with a honey-nut cream that echoes the iconic flavors of the Middle Eastern and Mediterranean dessert. Think buttery layers, warm spices, pistachios, and a touch of floral honey — all in a handheld cookie form.

Origin:

This recipe is a modern fusion inspired by traditional baklava, a centuries-old dessert from the Ottoman Empire region, particularly Turkey, Greece, and the Levant. Baklava is known for its flaky phyllo layers, nuts, and honey syrup. This creative cookie version captures those flavors in a more casual, portable dessert.

Ingredients (Quantities):

For the Cookies:

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (60g) powdered sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 2¼ cups (270g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom (optional)
  • ¼ teaspoon salt

For the Baklava Cream Filling:

  • ½ cup (120g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons honey
  • ¼ teaspoon orange blossom water (optional)
  • ⅓ cup (35g) finely chopped pistachios
  • ⅓ cup (35g) finely chopped walnuts
  • ¼ teaspoon cinnamon

Optional Ingredients:

  • 2 tablespoons cream cheese (for tang in the filling)
  • 1 teaspoon lemon zest (brightens the filling)
  • Rosewater instead of orange blossom (for floral notes)
  • A drizzle of honey on top before serving
  • Toasted sesame seeds for garnish
  • Crushed phyllo flakes for texture

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a mixing bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Beat in the egg and vanilla.
  4. In another bowl, whisk flour, cinnamon, cardamom (if using), and salt. Gradually add dry ingredients to wet until a soft dough forms.
  5. Roll dough into 1-inch balls, place on the prepared baking sheet, and flatten gently with the bottom of a glass.
  6. Bake for 10–12 minutes, or until edges are lightly golden. Let cool completely.
  7. For the filling, beat butter until smooth. Add powdered sugar and beat until fluffy. Mix in honey, orange blossom water, cinnamon, and nuts until combined. Optional: Add cream cheese or lemon zest for depth. Chill filling for 10–15 minutes if too soft.
  8. Once cookies are cool, spread or pipe filling onto half, then top with the remaining cookies to make sandwiches.
  9. Optional: Drizzle with honey, sprinkle extra chopped nuts, or dust lightly with powdered sugar before serving.

Tips for Success:

  • Finely chop nuts for a smoother filling that’s easier to sandwich.
  • Chill cookie dough slightly if it’s too soft to shape.
  • Let cookies cool completely before filling to prevent melting the cream.
  • Use a piping bag for neat and even filling.
  • Add a small pinch of salt to the filling to balance the sweetness.

Recommendation:

Serve with:

  • Hot Turkish coffee or black tea
  • A scoop of vanilla or pistachio ice cream
  • Fresh mint or rose petals for garnish on a dessert tray

Perfect for holiday platters, tea parties, or as an elegant after-dinner treat.

Nutrition (Per Sandwich Cookie – approx.):

  • Calories: ~260
  • Fat: ~17g
  • Carbohydrates: ~24g
  • Sugar: ~14g
  • Protein: ~2g
  • Fiber: ~1g
  • Sodium: ~80mg

(Nutrition may vary depending on the size of cookies and optional ingredients used.)

Would you like a visual layout for this, a gluten-free version, or a vegan alternative?

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