Why You’ll Love This Recipe
Baklava Cream Sandwich Cookies combine the rich, nutty flavors of traditional baklava with the delightful texture of a sandwich cookie. Buttery cookies are filled with a spiced nut mixture and a luscious cream filling, offering the perfect balance of crunch, sweetness, and creaminess. These cookies are an elegant treat for special occasions or whenever you crave a unique twist on classic baklava.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
unsalted butter
granulated sugar
egg
vanilla extract
honey
ground cinnamon
ground cardamom
finely chopped walnuts or pistachios
cream cheese
powdered sugar
heavy cream
salt
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough out on a floured surface and cut into rounds with a cookie cutter.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until edges are lightly golden. Cool completely.
In a bowl, combine finely chopped nuts with honey, cinnamon, and cardamom to make the baklava nut filling.
For the cream filling, beat the cream cheese and powdered sugar until smooth, then fold in the heavy cream until fluffy.
Spread a layer of cream filling onto the bottom of one cookie, add a spoonful of the baklava nut mixture, then sandwich with another cookie.
Repeat with remaining cookies.
Servings and timing
This recipe yields approximately 18 sandwich cookies.
Preparation time: 20 minutes
Baking time: 8-10 minutes
Cooling and assembling time: 30 minutes
Total time: 1 hour
Variations
Add a drizzle of honey over the finished sandwiches for extra sweetness.
Use pistachios instead of walnuts for a traditional baklava flavor.
Add a touch of orange zest to the cream filling for a citrus note.
Dip the edges of the sandwich cookies in melted chocolate for an indulgent finish.
storage/reheating
Store Baklava Cream Sandwich Cookies in an airtight container in the refrigerator for up to 5 days.
Let them sit at room temperature for 5-10 minutes before serving for the best texture.
These cookies are not recommended for freezing once assembled.
FAQs
Can I make these cookies ahead of time?
Yes, bake the cookies and prepare the fillings in advance, then assemble just before serving.
What nuts work best for the filling?
Walnuts and pistachios are the most traditional, but pecans can work too.
Can I make them gluten-free?
Use a good quality gluten-free all-purpose flour blend.
Do I have to add cardamom?
No, but it adds a warm, aromatic note that complements the baklava flavor.
How do I keep the cookies crisp?
Store them in an airtight container and assemble them close to serving time.
Conclusion
Baklava Cream Sandwich Cookies are a creative twist on the beloved Middle Eastern dessert, combining flaky nuts, warm spices, and creamy filling inside tender cookies. They’re perfect for holidays, special gatherings, or simply treating yourself to a bite of baklava-inspired bliss.
Print
Baklava Cream Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Baklava Cream Sandwich Cookies combine the rich, spiced nut flavors of classic baklava with buttery cookies and a luscious cream filling, creating an elegant, indulgent treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 cup finely chopped walnuts or pistachios
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough out on a floured surface and cut into rounds with a cookie cutter.
- Place cookies on the prepared baking sheet and bake for 8-10 minutes, until edges are lightly golden. Cool completely.
- In a bowl, combine finely chopped nuts with honey, cinnamon, and cardamom for the baklava filling.
- For the cream filling, beat cream cheese and powdered sugar until smooth. Fold in heavy cream until fluffy.
- Spread cream filling onto the bottom of one cookie, add a spoonful of baklava nut mixture, then top with another cookie to make a sandwich.
- Repeat with remaining cookies. Drizzle with extra honey if desired and serve.
Notes
- Use pistachios for a more traditional baklava flavor.
- Add orange zest to the cream filling for a citrus twist.
- Dip edges in melted chocolate for extra indulgence.
- Store assembled cookies in the refrigerator and let sit at room temperature before serving.