Description
Baklava Cream Sandwich Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup honey
1/4 cup chopped pistachios
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup cream cheese, softened
1/4 cup powdered sugar
1/4 cup caramel sauce for drizzling
Additional chopped pistachios and walnuts for garnish
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the honey and mix until well combined.
In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios and walnuts.
Roll the dough into small balls and flatten slightly with your palm. Place on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely.
While the cookies are cooling, prepare the filling. In a small bowl, beat the cream cheese and powdered sugar together until smooth.
Once the cookies are cooled, spread a generous amount of cream cheese filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Drizzle the caramel sauce over the top of each sandwich cookie and garnish with additional chopped pistachios and walnuts.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 220 kcal per sandwich cookie | Servings: 12 sandwich cookies
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Step-by-Step Guide
1. Prepare Dough: In a large mixing bowl, cream the softened butter and granulated sugar for 2-3 minutes until pale and fluffy. Beat in the honey until fully incorporated.
2. Combine Dry Ingredients: In a separate bowl, thoroughly whisk the flour, cinnamon, cardamom, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
3. Add Nuts: Gently fold in the chopped pistachios and walnuts using a spatula to ensure even distribution without over-mixing.
4. Shape Cookies: Scoop dough (about 1 tablespoon each) and roll into balls. Place on the parchment-lined sheet and gently flatten each ball to about 1/2-inch thickness with your palm.
5. Bake: Bake in the preheated 350°F oven for 10-12 minutes. Cookies are done when the edges are lightly golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Make Filling & Assemble: Beat cream cheese and powdered sugar until smooth. Spread filling on the flat side of a cooled cookie, top with another to make a sandwich. Drizzle with caramel and garnish with extra nuts.
Serving Suggestions
Serve these cookies at room temperature to allow the cream cheese filling to be perfectly spreadable. They pair wonderfully with strong black coffee or mint tea to balance the sweetness. For a festive platter, arrange them alongside fresh fruit like figs or dates. They are best enjoyed the day they are assembled but can be stored in an airtight container in the refrigerator for up to 2 days.
How-to Summary
Make a spiced nut cookie dough with butter, sugar, honey, flour, cinnamon, cardamom, pistachios, and walnuts. Bake into flat cookies. Once cooled, sandwich them with a sweet cream cheese filling. Finish with a drizzle of caramel sauce and a sprinkle of extra chopped nuts.
Frequently Asked Questions
Can I use only one type of nut? Yes, you can use all pistachios or all walnuts. The flavor will be slightly different but still delicious.
Can I make the cookie dough ahead of time? Absolutely. You can wrap the dough tightly in plastic and refrigerate for up to 2 days. Let it soften slightly at room temperature before shaping and baking.
My filling is too runny. How can I fix it? Ensure your cream cheese is full-fat and properly softened, not melted. If the mixture is runny, chill it for 15-20 minutes before using, or add a bit more powdered sugar to thicken.
Is there a substitute for honey? Maple syrup or agave nectar can be used in equal measure, though the flavor profile will change subtly.
How do I store these cookies? Store assembled cookies in a single layer in an airtight container in the refrigerator for up to 2 days. The caramel may soften the cookies over time.
Common Mistakes to Avoid
- Overmixing the Dough: Mix just until the flour is incorporated to avoid tough cookies.
- Using Cold Butter: Ensure butter and cream cheese are properly softened at room temperature for a smooth, lump-free texture.
- Overbaking: Remove cookies when edges are just golden. They will continue to firm up as they cool.
- Assembling While Warm: Always let cookies cool completely before adding the filling, or it will melt and slide off.
- Skimping on Cooling Time: Rushing the cooling process is the most common error, leading to broken cookies and a messy filling.
Conclusion
These Baklava Cream Sandwich Cookies are a delightful fusion of classic pastry flavors in a portable, easy-to-eat form. By following the detailed steps and avoiding common pitfalls, you can create an impressive dessert that captures the essence of baklava with minimal fuss. Perfect for sharing, these cookies are sure to become a treasured recipe for any occasion.