Description
Baklava Cream Sandwich Cookies: A sweet, flaky treat filled with honey, nuts, and cream– perfect for a quick, decadent indulgence.
Ingredients
Scale
- 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
- 8 oz (225g) cream cheese, softened
- ¼ cup (85g) honey
- 2 cups (240g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup (35g) finely chopped pistachios
- 2 tablespoons honey for drizzling
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.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 calories per serving
- Sugar: 14 grams
- Sodium: 100 mg
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 25 mg
Keywords: Baklava Cream Sandwich Cookies