Baklava Cream Sandwich Cookies Recipe

Introduction

These Easy Baklava Cookies deliver all the classic flavors of the beloved pastry in a simple sandwich cookie form. With a buttery, nut-filled cream and flaky cookie layers, this 30-minute dessert is perfect for satisfying baklava cravings without the traditional labor. For more quick baklava-inspired treats, try Pecan Caramel Baklava Cups Recipe or Easy Honey Almond Baklava Triangles Ready in 30 Minutes.

Ingredients

These Baklava Cream Sandwich Cookies combine the flaky, nutty essence of traditional baklava with soft, buttery cookie layers and a luscious honey-sweetened cream filling that melts in your mouth.

• 2 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 cups chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/4 cups unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 1/2 cup powdered sugar (for filling)
• 1/4 cup heavy cream (for filling)
• 1/2 teaspoon vanilla extract (for filling)

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: These Baklava Cream Sandwich Cookies are about 20% faster to prepare than similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Dough

Combine flour, finely chopped walnuts or pistachios, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and vanilla extract, mixing just until a dough forms. Tip: Keep ingredients cold for flakier Baklava Cream Sandwich Cookies.

Step 2 — Chill the Dough

Shape the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour. This prevents spreading and makes rolling easier. For best results, chill overnight if time allows.

Step 3 — Roll and Cut Cookies

On a floured surface, roll the dough to ¼-inch thickness. Use a round cutter to create uniform circles. Re-roll scraps once for minimal waste. Place cookies on parchment-lined baking sheets.

Step 4 — Bake to Perfection

Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. The centers should be set but not browned. Cool completely on wire racks before filling.

Step 5 — Make the Honey Syrup

Simmer honey, water, lemon juice, and a cinnamon stick until slightly thickened, about 5–7 minutes. Remove cinnamon and cool completely. Brush syrup over cooled cookies for authentic baklava flavor.

Step 6 — Prepare the Cream Filling

Whip softened butter with powdered sugar until light. Fold in finely ground pistachios and a pinch of cardamom. For a lighter filling, substitute mascarpone for half the butter.

Step 7 — Assemble the Cookies

Pipe or spread cream onto the flat side of half the cookies. Top with remaining cookies, pressing gently. Chill for 30 minutes to set before serving.

Step 8 — Garnish and Serve

Sprinkle assembled Baklava Cream Sandwich Cookies with crushed pistachios and a drizzle of honey. Store in an airtight container with parchment between layers.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	32g
Fat	16g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size for Baklava Cream Sandwich Cookies.

Healthier Alternatives

• Protein powder in cream — Adds nutritional boost while maintaining creamy texture
• Almond flour instead of wheat flour — Creates gluten-free cookies with nutty flavor
• Coconut oil for butter — Dairy-free option that complements the Mediterranean flavors
• Stevia or monk fruit sweetener — Lower-carb alternative to traditional sugar syrup
• Greek yogurt in filling — Higher protein cream with tangy contrast to sweet baklava notes
• Reduced-sodium pistachios — Maintains crunch and color while lowering sodium content
• Phyllo dough alternatives — Whole wheat or gluten-free wraps for cookie layers
• Date paste in cream — Natural sweetener that adds fiber and caramel notes

Serving Suggestions

• Pair with strong Turkish coffee or mint tea to complement the sweet, nutty flavors
• Serve as an elegant dessert at dinner parties or holiday gatherings
• Offer alongside fresh fruit platters to balance the richness
• Present on a decorative platter with a dusting of powdered sugar for visual appeal
• Package in decorative boxes for edible gifts during festive seasons
• Create a Mediterranean dessert spread with other honey-based pastries

For special occasions, arrange these Baklava Cream Sandwich Cookies on tiered stands and garnish with crushed pistachios for an impressive presentation that highlights their Middle Eastern inspiration.

Common Mistakes to Avoid

• Mistake: Using warm butter in the cookie dough. Fix: Chill butter thoroughly to prevent cookies from spreading too thin during baking.
• Mistake: Overworking the dough after adding flour. Fix: Mix just until combined to maintain a tender, crumbly texture in your Baklava Cream Sandwich Cookies.
• Mistake: Not finely chopping the nuts for the filling. Fix: Pulse nuts briefly in a food processor for an even, paste-like consistency that won’t tear the cookies.
• Mistake: Adding honey to the cream while it’s still hot. Fix: Cool honey slightly to avoid melting the butter and creating a greasy filling.
• Mistake: Baking cookies until fully browned. Fix: Remove when edges are just golden—they continue to firm up as they cool.
• Mistake: Assembling cookies before the cream sets. Fix: Chill the filling until spreadable to prevent it from oozing out of your Baklava Cream Sandwich Cookies.
• Mistake: Skipping the spice bloom in butter. Fix: Gently heat cinnamon and cardamom in butter first to unlock their full aromatic potential.
• Mistake: Using watery or old nuts. Fix: Taste nuts for freshness and pat dry if needed to avoid a soggy filling.
• Mistake: Rushing the layering process. Fix: Spread cream evenly to the edges for a balanced bite in every Baklava Cream Sandwich Cookie.
• Mistake: Storing assembled cookies at room temperature. Fix: Refrigerate in an airtight container to keep the texture crisp and filling firm.

Storing Tips

• Fridge: Store Baklava Cream Sandwich Cookies in an airtight container in the refrigerator for up to 5 days. Keep them away from strong-smelling foods to preserve their delicate flavor.
• Freezer: Wrap Baklava Cream Sandwich Cookies tightly in plastic wrap and place in a freezer-safe bag or container. They will keep well for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: For a warm, flaky texture, reheat Baklava Cream Sandwich Cookies in a preheated 300°F (150°C) oven for 5–7 minutes. Ensure the internal temperature reaches 165°F (74°C) for food safety.

Always allow Baklava Cream Sandwich Cookies to cool completely before storing to prevent condensation and sogginess.

Conclusion

We hope you love making these Baklava Cream Sandwich Cookies as much as we do! If you try them, please leave a comment or rating. For more delicious treats, try our Pecan Caramel Baklava Cups Recipe or Easy Creamy Pistachio Cheesecake Truffles (Ready in 30 Minutes). Don’t forget to subscribe for more sweet recipes!

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FAQs

Can I make the Baklava Cream Sandwich Cookies ahead of time?

Yes, you can prepare these cookies in advance. The cookies themselves can be stored in an airtight container for up to 3 days. Assemble the Baklava Cream Sandwich Cookies just before serving to keep the cookies crisp.

What can I use if I don’t have phyllo dough for the cookies?

If phyllo dough is unavailable, you can use puff pastry sheets as a substitute. The texture will be slightly different, but it will still create delicious Baklava Cream Sandwich Cookies. Just roll the pastry thin and cut it into your desired cookie shapes.

How should I store leftover Baklava Cream Sandwich Cookies?

Store any leftover assembled cookies in a single layer in an airtight container in the refrigerator for up to 2 days. The filling may soften the cookies over time, so enjoy them soon for the best texture and flavor.