Baklava Cream Sandwich Cookies

Imagine biting into a cookie that perfectly captures the essence of baklava—honey-sweet, nutty, and aromatic with warm spices—but in a convenient, handheld form. That’s exactly what these Baklava Cream Sandwich Cookies deliver. These extraordinary treats combine the traditional flavors of Middle Eastern baklava with the beloved format of sandwich cookies, creating a cross-cultural dessert that’s both familiar and exciting. The buttery, spiced cookies encase a luscious honey-cinnamon cream that mimics the sticky sweetness of authentic baklava syrup. You’ll learn how to create these show-stopping cookies that bring the exotic flavors of baklava to your cookie jar with surprisingly simple techniques.

Why You’ll Love This Recipe

These Baklava Cream Sandwich Cookies are about to become your new favorite baking project for several compelling reasons. First, they deliver that perfect textural contrast—crisp, nutty cookies give way to a silky, rich cream filling, mimicking the layers and textures of traditional baklava but in a more approachable format. The aromatic combination of cinnamon, cardamom, and honey creates an intoxicating scent that will fill your kitchen with warmth.

Unlike traditional baklava, which can be intimidating with its paper-thin phyllo dough and precise syrup techniques, these cookies use familiar baking methods that even novice bakers can master. The recipe breaks down into manageable components that can be prepared ahead of time, making them perfect for special occasions or holiday cookie exchanges.

Best of all, these baklava-inspired treats offer a sophisticated flavor profile that will impress even the most discerning dessert connoisseurs, yet they’re accessible enough that children and adults alike will reach for seconds. They’re the perfect balance of special and approachable—exotic yet comforting.

Ingredients

For the Cookies:

• 2½ cups (310g) all-purpose flour
• 1 cup (100g) finely chopped pistachios, walnuts, or a mixture
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

For the Honey-Cinnamon Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (85g) honey
• 2 cups (240g) powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For Garnish:

• ⅓ cup (35g) finely chopped pistachios
• 2 tablespoons honey for drizzling

The key to authentic baklava sandwich cookie flavor is using high-quality honey—preferably a floral variety like orange blossom or wildflower that echoes traditional Middle Eastern baklava. The nuts provide essential texture, with pistachios offering the most authentic flavor, though walnuts work beautifully as well.

Pro Tips

Master the Cookie Texture
The secret to perfect Baklava Cream Sandwich Cookies lies in achieving the ideal texture. For cookies that perfectly mimic the crisp-yet-tender layers of baklava, chill your dough thoroughly before baking—at least 2 hours or overnight if possible. This prevents spreading and maintains the defined edges that make these cookies so visually appealing. When rolling the dough, aim for a 3/16-inch thickness (slightly thinner than ¼ inch); too thin and they’ll become brittle, too thick and they’ll lose their delicate quality.

Filling Consistency Is Crucial
The honey-cinnamon filling should strike the perfect balance between sturdy and creamy. To achieve this, make sure your cream cheese is properly softened but not melted. Beat it until completely smooth before adding other ingredients to avoid lumps. If your filling seems too soft to pipe, refrigerate it for 20-30 minutes before assembling. This will give you clean edges and prevent the filling from oozing out when the cookies are bitten into.

Assembly Timing Matters
For the best texture contrast, assemble your baklava cookie sandwiches only 2-3 hours before serving. This allows enough time for the flavors to meld and the filling to slightly soften the cookies’ edges while maintaining their center crispness. If you assemble too far in advance, the cookies may become too soft, losing that essential textural contrast that makes them reminiscent of real baklava.

Instructions

Step 1: Prepare the Cookie Dough
In a medium bowl, whisk together flour, salt, cinnamon, cardamom, and cloves until well combined. In a large bowl or stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg, honey, and vanilla extract, beating until fully incorporated. With the mixer on low, gradually add the dry ingredients until just combined. Fold in the chopped nuts by hand using a rubber spatula, ensuring they’re evenly distributed. Divide the dough in half, form each portion into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove one dough disc from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough to 3/16-inch thickness. Using a 2½-inch round cookie cutter, cut out as many circles as possible. Transfer cookies to prepared baking sheets, spacing them 1 inch apart. Gather scraps, reroll once, and cut additional cookies. Bake for 10-12 minutes until edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second disc of dough.

Step 3: Make the Honey-Cinnamon Filling
In a large bowl, beat the softened cream cheese until completely smooth. Add honey and vanilla extract, beating until fully incorporated. Gradually add powdered sugar and cinnamon, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2 minutes. Transfer the filling to a piping bag fitted with a round tip, or use a zip-top bag with the corner snipped off.

Step 4: Assemble the Sandwich Cookies
Select cookies of similar size and pair them together. Pipe a generous swirl of filling (about 2 tablespoons) onto the flat side of one cookie from each pair. Gently press the second cookie on top, flat side down, just until the filling reaches the edges. Roll the exposed edges of the filling in chopped pistachios. Arrange the finished Baklava Cream Sandwich Cookies on a serving platter, then drizzle lightly with honey just before serving.

Variations

Chocolate-Hazelnut Baklava Cookies
For chocolate lovers, transform these Baklava Cream Sandwich Cookies by incorporating 2 tablespoons of cocoa powder into the cookie dough and substituting hazelnuts for the traditional pistachios or walnuts. In the filling, replace ¼ cup of the powdered sugar with cocoa powder and add 2 tablespoons of hazelnut spread. The result is a delicious fusion of baklava flavors with the beloved chocolate-hazelnut combination that will remind you of both baklava and Nutella.

Rosewater and Pistachio Version
For a more traditional Middle Eastern flavor profile, add ½ teaspoon of rosewater to both the cookie dough and the filling. Use exclusively pistachios for the nuts, and sprinkle the cookie edges with a mixture of crushed pistachios and dried rose petals for a visually stunning and aromatically complex variation. This elegant version makes these baklava-inspired cookies perfect for special occasions and adds an authentic touch that baklava connoisseurs will appreciate.

Gluten-Free Adaptation
Make these cookies accessible to everyone by substituting the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Add an extra egg yolk to the dough to help with binding and texture. The result is a slightly more tender cookie that still captures all the essential flavors of traditional baklava while accommodating dietary restrictions.

Storage and Serving

These Baklava Cream Sandwich Cookies can be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, allow them to come to room temperature for about 15-20 minutes before serving. The unfilled cookies can be stored at room temperature in an airtight container for up to a week, or frozen for up to 3 months, making them perfect for preparing ahead of time.

For an elevated dessert presentation, serve these cookies alongside small glasses of Turkish coffee or mint tea, replicating the traditional baklava experience. They make a stunning addition to a dessert platter with fresh figs, dates, and a small bowl of extra honey for dipping.

For special occasions, create a vertical display by stacking the Baklava Cream Sandwich Cookies in a pyramid shape on a cake stand, drizzling each layer with honey and additional chopped pistachios. This makes for a show-stopping alternative to a traditional cake that captures all the festive feeling of a special celebration.

FAQs

Can I make these cookies in advance?
Yes! The cookie dough can be made up to 3 days in advance and kept refrigerated. The baked cookies can be stored in an airtight container at room temperature for up to a week. The filling can be prepared 1-2 days ahead and refrigerated. However, for the best texture, assemble the Baklava Cream Sandwich Cookies no more than 3 hours before serving.

My filling is too runny. How can I fix it?
If your filling is too soft, refrigerate it for 30 minutes to firm up. If it’s still too runny, gradually add more powdered sugar, 2 tablespoons at a time, until you reach the desired consistency.

Can I use different nuts for these cookies?
Absolutely! While pistachios and walnuts are traditional in baklava, you can experiment with almonds, hazelnuts, or pecans. Just ensure they’re finely chopped to maintain the right texture in the cookies.

Why did my cookies spread too much during baking?
This typically happens when the dough isn’t chilled enough or if your butter was too warm. Always ensure your dough is thoroughly chilled before baking, and if your kitchen is warm, work with small portions of dough at a time, keeping the rest refrigerated.

Can I freeze these assembled cookies?
While the unfilled cookies freeze beautifully, the assembled baklava sandwich cookies don’t freeze well due to the cream cheese filling. If you need to prepare in advance, freeze the baked cookies and make the filling fresh when you’re ready to assemble.

Conclusion

These Baklava Cream Sandwich Cookies are comfort food at its finest — a delightful transformation of a traditional Middle Eastern pastry into a portable, perfectly portioned treat. They’re the kind of dish that bridges cultures and generations, bringing the exotic flavors of baklava to the familiar format of a sandwich cookie. Whether you’re hosting a dinner party, contributing to a holiday cookie exchange, or simply craving something special with your afternoon tea, these cookies deliver both impressive presentation and unforgettable flavor. The combination of nutty, spiced cookies with honey-cinnamon cream creates a dessert experience that’s simultaneously nostalgic and novel—a true crowd-pleaser that will have everyone asking for your secret recipe.

Print