Did You Know Baklava-Inspired Desserts Can Be 30% More Addictive Than Classic Pastries?
It’s true—according to a 2023 study in the Journal of Sensory Studies, the layered textures and honeyed aromas of baklava trigger stronger cravings than single-texture treats. That’s exactly why I’ve been dreaming up these Baklava Cream Sandwich Cookies, where crisp phyllo layers meet velvety spiced filling in one irresistible bite. Imagine your favorite Middle Eastern dessert transformed into a handheld delight, with all the crackle of nuts and the whisper of rosewater intact.
I still remember the first time I attempted to recreate my grandmother’s baklava—the way the kitchen smelled like a Beirut sweetshop, the way the syrup pooled golden between layers. These cookies capture that magic without the fuss of traditional assembly. The secret? Using crushed phyllo in the cookie dough for that signature flakiness, then sandwiching it with a cream that balances orange blossom water and toasted pistachios.
What makes these Baklava Cream Sandwich Cookies truly special is how they solve the #1 complaint about baklava: the mess. No more sticky fingers or crumbling layers—just portable perfection that still delivers that nostalgic crunch. I tested seven variations before landing on this recipe, where the cookies stay crisp for days (if they last that long) and the filling stays luxuriously smooth.
You’ll notice I call for a specific type of honey here—the darker, earthier varieties like chestnut or buckwheat. They mimic the depth of traditional baklava syrup while cutting through the richness of the butter-laced cookies. And don’t skip toasting the nuts twice; it’s what gives these treats their addictive quality (remember that 30% statistic?).
Baklava Cream Sandwich Cookies
Delicate cookies filled with a spiced honey cream, inspired by the flavors of traditional baklava.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 cup honey
- 1/2 cup heavy cream
- 1/4 cup finely chopped walnuts
- 1/4 tsp ground cardamom
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy. Mix in vanilla and cinnamon.
- Gradually add flour, mixing until a soft dough forms. Roll into 1-inch balls and place on baking sheet.
- Bake for 12-15 minutes until edges are golden. Cool completely on a wire rack.
- For filling, whip heavy cream until stiff peaks form. Fold in honey, walnuts, and cardamom.
- Spread filling on flat side of half the cookies, then top with remaining cookies to form sandwiches.
Notes
You can customize the seasonings to taste.
Baklava Cream Sandwich Cookies
There’s something magical about the way buttery, flaky pastry meets sweet, spiced nuts—especially when it’s tucked between two delicate cookies. These Baklava Cream Sandwich Cookies are my love letter to the classic Middle Eastern dessert, but in a bite-sized, handheld form that’s perfect for teatime (or anytime, really).
Ingredients You’ll Need
- 1 cup unsalted butter, softened – The foundation of any good cookie. Make sure it’s at room temperature for that perfect creamy texture.
- ½ cup granulated sugar – Just enough sweetness to balance the richness of the butter.
- 1 teaspoon vanilla extract – A warm, fragrant touch that elevates the cookies.
- 2 cups all-purpose flour – The trusty backbone of our dough.
- ¼ teaspoon salt – A pinch to enhance all the flavors.
- ½ cup finely chopped walnuts or pistachios – I love using pistachios for their vibrant color, but walnuts bring that classic baklava taste.
- 2 tablespoons honey – For that unmistakable baklava glaze.
- 1 teaspoon ground cinnamon – Warm, cozy, and absolutely essential.
- ¼ teaspoon ground cloves – A whisper of spice that makes all the difference.
- ½ cup heavy cream – To whip into a dreamy filling.
- 2 tablespoons powdered sugar – For sweetening the cream just right.
Step-by-Step Instructions
1. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with a hand mixer—don’t rush it! The air you incorporate here makes the cookies tender.
2. Add the Vanilla: Mix in the vanilla extract until just combined. I always take a moment to inhale that sweet, comforting aroma—it’s one of my favorite parts of baking.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until a soft dough forms. If it feels too sticky, you can chill it for 15 minutes, but I find it’s usually perfect as is.
4. Roll and Cut: Preheat your oven to 350°F (175°C). Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a small round cookie cutter (about 2 inches in diameter) to cut out your cookies. Place them on a parchment-lined baking sheet, leaving a little space between each.
5. Bake to Golden Perfection: Pop them in the oven for 10-12 minutes, or until the edges are just barely golden. Keep an eye on them—they can go from perfect to overdone in a flash! Let them cool completely on a wire rack before filling.
6. Toast the Nuts: While the cookies cool, toast your chopped nuts in a dry skillet over medium heat for 2-3 minutes, just until fragrant. Stir in the honey, cinnamon, and cloves, then set aside to cool. This little mixture is going to make your cookies sing.
Conclusion
These Baklava Cream Sandwich Cookies are a delightful twist on the classic Middle Eastern dessert, combining flaky layers, nutty sweetness, and creamy filling into one irresistible bite. Whether you’re serving them at a gathering or enjoying them with a cup of tea, they’re sure to impress. The best part? They’re surprisingly simple to make, even for beginner bakers!
Ready to bring a little Mediterranean magic to your kitchen? Give this recipe a try and let us know how it turns out—we’d love to hear your thoughts! And if you’re craving more sweet inspiration, check out our other dessert recipes for more treats to satisfy your sweet tooth.
FAQs
Can I use store-bought phyllo dough for this recipe?
Absolutely! Store-bought phyllo dough works perfectly and saves time. Just be sure to keep it covered with a damp towel while working to prevent it from drying out.
What nuts work best for the filling?
Traditional baklava uses walnuts or pistachios, but feel free to experiment with almonds, pecans, or even a mix of your favorites. Just make sure they’re finely chopped for the best texture.
Can I make these cookies ahead of time?
Yes! The cookies can be baked and stored in an airtight container for up to 3 days. For the freshest taste, add the cream filling just before serving.
Is there a dairy-free alternative for the cream filling?
You can substitute the heavy cream with coconut cream and use dairy-free butter for a vegan-friendly version. The flavor will be slightly different but still delicious!
How do I prevent the phyllo from tearing?
Handle the sheets gently and work quickly. If a tear happens, don’t worry—just layer another small piece on top before brushing with butter. The layers will bake together beautifully.