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Baklava Cream Sandwich Cookies bring the decadent flavors of classic Middle Eastern baklava into a fun, grab-and-go snack. These golden cookies are loaded with pistachios, walnuts, sweet honey, and layers of cozy spices like cardamom and cinnamon. You’ll find a sweet and tangy cream cheese layer tucked inside, topped off with gooey caramel and extra nuts for a crunchy finish. Each bite is a perfect mix of crisp, creamy, nutty, and sweet—like a trip to a Mediterranean bakery, minus the hassle of phyllo sheets.
I first whipped up these cookies for a holiday party where everyone brought food from their cultures. I really wanted to pay tribute to my grandmother’s Middle Eastern roots, but add a modern spin. The whole tray vanished in no time—people who said they didn't even like baklava kept grabbing more. Cookie-style plus those classic flavors turned out to be totally irresistible for the crowd.
Unbeatable Ingredients
- All-purpose flour: Helps the cookies hold their shape but keeps them tender, too.
- Powdered sugar: Makes the filling sweet and smooth instead of gritty.
- Ground cardamom: Just a pinch adds a special, slightly floral kick that makes things interesting.
- Ground cinnamon: Adds warmth and gives the cookies a comforting spiced edge.
- Chopped walnuts: These bring rich flavor and balance out the sweetness.
- Cream cheese: Adds tang and creaminess to the sandwich center.
- Salt: A little bit brightens up all the other flavors.
- Honey: Brings that classic baklava sweetness and a hint of florals.
- Chopped pistachios: Colorful, crunchy, and that signature nutty flavor.
- Caramel sauce: Stands in for traditional baklava syrup to make things deliciously sticky and sweet.
- Unsalted butter: Makes everything taste rich and melt-in-your-mouth.
- Granulated sugar: Sweetens the dough and helps it get those crisp edges.
Simple Bake Steps
- Tidy Up First:
- Set your oven to 350°F and cover two pans with parchment.
- Butter & Sugar Magic:
- Cream granulated sugar with butter till it looks fluffy.
- Add Honey Goodness:
- Mix in the honey till it all comes together.
- Spice It Up:
- Stir flour, cardamom, cinnamon, and salt together in another bowl.
- Get Your Dough On:
- Carefully add dry mix into the wet stuff, but don’t overdo it.
- Go Nuts:
- Stir in your chopped pistachios and walnuts.
- Shape ‘Em:
- Scoop out dough by the spoonfuls, roll, and give them a gentle smoosh.
- Into The Oven:
- Bake between 10 and 12 minutes, just till edges start to brown.
- Cool It Off:
- Let cookies finish on racks—wait until they’re totally cool to fill.
- Cream Dream:
- Blend the cream cheese with powdered sugar until really soft and spreadable.
- Sandwich Time:
- Put filling on one cookie, press a second on top, and stick ‘em together.
- Final Touches:
- Drizzle caramel over the tops and drop some more nuts on for crunch.
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The first time I showed my kids pistachios, they weren’t sure about eating something so green. I got them to help make these cookies, and once they smelled the kitchen, they couldn’t wait to dig in.
Top Pairings
Enjoy these with hot Turkish coffee or Moroccan mint tea. Want to dress things up? Try with fresh figs and a honey-based liqueur.
Tasty Twists
For a Mediterranean kick, add a splash of orange blossom water. Want Persian flair? Mix in a little rose water and scatter dried rose petals on top. If you’re feeling decadent, toss in dark chocolate pieces or drizzle with ganache.
Keep ‘Em Fresh
Layer cookies with parchment in a tight container. Store in the fridge for five days. Need them longer? Freeze before you sandwich them together.
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These cookies are my nostalgic nod to the baklava I fell in love with while wandering Turkish and Greek markets. Every batch takes me back to those busy side streets and sweet-smelling stalls.
Frequently Asked Questions
- → Can I make the cookie dough ahead of time?
- Sure! Mix up your dough and stash it in the fridge, wrapped well, for up to 2 days. When you're ready, let it warm up on the counter about 15 minutes, then it’s good to shape and bake.
- → How do I store Baklava Cream Sandwich Cookies?
- Pop the cookies in a container with a tight lid and keep them in the fridge for as long as 5 days. They’ll taste best if you take them out and let them lose their chill for 15 minutes first.
- → Can I freeze these sandwich cookies?
- You can freeze just the cookies before you fill them for a month. The cream cheese part doesn’t freeze right, so add that after thawing if you want to plan ahead.
- → What can I substitute for the caramel sauce?
- Use a homemade honey syrup if you’d like! Mix 1/4 cup honey, a tablespoon of water, and splash of lemon juice on the stove until it’s thin enough to pour. A hint of rose or orange blossom water gives it a true baklava vibe.
- → Can I use other nuts in these Baklava Cream Sandwich Cookies?
- Yes, totally! Go for almonds, hazelnuts, or pecans if you don’t have pistachios and walnuts. Just chop them up small so they blend into the dough.
- → Why did my cookies spread too much during baking?
- Usually your butter was too soft or the dough didn’t chill enough. If you want thick cookies, let the dough rest in the fridge for 20 minutes after shaping. Also, always use a cool baking sheet for new batches.