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A mouthwatering Baklava Cream Sandwich Cookie that brings classic Middle Eastern tastes into a fancy cookie treat. These sandwiches mix spicy, nutty cookies with creamy cheese filling and sweet caramel on top, hitting that perfect spot between crunchy and smooth.
I came up with these cookies by thinking about how to make traditional baklava easier to enjoy while keeping all those amazing flavors everyone loves.
Key Ingredients
- All-Purpose Flour: Builds the foundation
- Unsalted Butter: Softened
- Fresh Pistachios: Finely diced
- Chopped Walnuts: Adds crunch
- Ground Cinnamon: Brings coziness
- Ground Cardamom: Adds complexity
- Cream Cheese: Softened
- Pure Honey: Gives natural sweetness
- Caramel Sauce: For topping
- Powdered Sugar: For the filling
Cooking Instructions
- Getting Started:
- Heat oven to 350°F. Put parchment on your baking trays. Make sure butter and cream cheese are soft. Chop your nuts into tiny bits so they mix well.
- Making The Cookies:
- Beat butter and sugar till fluffy for about 3 minutes. Add honey. Mix dry stuff separately, then slowly blend into wet mix. Stir in your chopped nuts.
- Forming Cookies:
- Make small dough balls and press them down slightly. Put them on your lined trays. If the dough feels too sticky, cool it for 15-20 minutes first.
- Cooking Time:
- Bake for 10-12 minutes until the edges turn golden but centers stay slightly soft. Let them cool fully on a wire rack.
- Putting Them Together:
- Whip cream cheese with powdered sugar until smooth. Put filling on the flat side of one cookie, then top with another cookie. Add caramel drizzle and sprinkle with extra nuts.
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Getting the cookie texture right is crucial. My baking teacher always said, "You want your cookies to be both crisp and tender at the same time."
Keeping Them Fresh
Keep your filled cookies in a sealed container in the fridge for up to 5 days. For the crispiest results, store the cookies unfilled at room temp and add filling right before serving. You can make the cookies ahead and freeze them unfilled for up to 3 months - just wrap them well and put in a freezer container.
Serving Ideas
These cookies taste great slightly cold or at room temperature. When having guests, arrange them on a fancy tiered plate with extra nuts and caramel. They go wonderfully with Turkish coffee or mint tea. During the holidays, pack them in pretty boxes for gifts.
Ways To Switch It Up
You can change this recipe by trying different nuts - almonds or pecans work great too. Play around with spices by adding allspice or nutmeg. For fancy events, dip half of each sandwich in melted chocolate before adding caramel. While you can try lots of changes, the original mix of pistachios, walnuts, and warm spices gives that perfect baklava taste that makes these cookies so special.
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Wrapping Up
These Baklava Cream Sandwich Cookies blend old-world Middle Eastern flavors with new cookie ideas. They show how updating classics can create something amazing. They might look fancy, but they're pretty easy to make and will likely become one of your go-to treats.
Good ingredients and taking your time really matter here. Don't rush - let the dough rest if needed, make sure cookies are totally cool before adding filling, and be careful when putting them together. You'll end up with beautiful, tasty cookies that capture all the best baklava flavors in a handy little sandwich.
Baking mixes both exact science and creative art. Once you've got the hang of the basic recipe, try different nuts or spice mixes. No matter how you tweak them, these cookies will make any get-together feel extra special.
Frequently Asked Questions
- → Are other nuts okay to use?
- Absolutely! Try almonds, pecans, or your favorite baklava-friendly option.
- → Can I prep these earlier?
- Sure, bake them ahead but keep the filling and assembly for later.
- → Why include cardamom?
- It's key for the traditional warm, aromatic flavor baklava is known for.
- → Can I skip the caramel drizzle?
- Of course, they’re just as tasty even without it.
- → How can I store these fresh?
- Pop completed cookies in the fridge, and they’ll stay good for 3 days.