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A mouthwatering Baklava Cream Sandwich Cookie that turns classic Middle Eastern tastes into a fancy cookie treat. Every sandwich pairs spiced nutty cookies with creamy cheese filling and sweet caramel on top, hitting just the right mix of crunchy and smooth.
I came up with these cookies by trying to make traditional baklava easier to enjoy, while keeping all those wonderful flavors people love about the original dessert.
Key Ingredients
- All-Purpose Flour: Gives cookies their shape
- Unsalted Butter: Left out to soften
- Fresh Pistachios: Cut into small pieces
- Chopped Walnuts: Adds nice crunch
- Ground Cinnamon: Brings cozy flavor
- Ground Cardamom: Adds rich taste
- Cream Cheese: Softened before use
- Pure Honey: For natural sweetness
- Caramel Sauce: To pour on top
- Powdered Sugar: For the creamy middle
Making Your Cookies
- Getting Ready:
- Turn oven to 350°F. Put parchment on your cookie sheets. Make sure butter and cream cheese aren't cold. Chop your nuts into tiny bits for better mixing.
- Making Dough:
- Mix butter and sugar till fluffy, taking about 3 minutes. Add honey next. Mix dry stuff separately, then slowly add to your wet mix. Stir in your chopped nuts last.
- Forming Cookies:
- Make small dough balls, press them down a bit. Put them on your lined sheets. If the dough sticks to your hands, cool it in the fridge for 15-20 minutes first.
- Cooking Time:
- Bake for 10-12 minutes until the edges turn golden but centers stay a little soft. Let them cool fully on a wire rack.
- Putting Together:
- Whip cream cheese with powdered sugar till smooth. Spread on the flat side of one cookie, then top with another cookie. Add caramel drizzle and sprinkle more nuts on top.
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Getting the cookie texture right makes all the difference. As my baking teacher always said, "You want your cookies to have both a nice crunch and a soft bite."
Keeping Your Cookies Fresh
Keep your finished cookies in a sealed container in the fridge for about 5 days. For crunchier results, store the cookies without filling at room temp and add the filling when you're ready to eat them. You can also make the plain cookies early and freeze them for up to 3 months - just wrap them well and put them in a freezer container.
Serving Ideas
These cookies taste great slightly cool or at room temperature. When you have guests, arrange them on a fancy plate with extra nuts and caramel. They go wonderfully with Turkish coffee or mint tea. During holiday season, pack them in pretty boxes as gifts.
Fun Changes To Try
You can switch up this recipe by using different nuts like almonds or pecans. Try adding allspice or nutmeg for a different taste. For special times, dip half the sandwich in melted chocolate before adding caramel. While you can change things around, the mix of pistachios, walnuts, and warm spices really gives you that true baklava taste that makes these cookies so good.
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Closing Thoughts
These Baklava Cream Sandwich Cookies blend old world Middle Eastern flavors with new cookie ideas. They show how wonderful it can be to take classic desserts and give them a fresh spin. They might look fancy but they're really not hard to make, and they'll probably become one of your go-to recipes.
What makes them so good is using top-notch ingredients and paying attention to the little things. Take your time with each step - let the dough rest if needed, make sure cookies are totally cool before adding filling, and don't rush putting them together. You'll end up with gorgeous, tasty cookies that capture all those amazing baklava flavors in a cute little sandwich.
Baking is part science, part art. Once you get the hang of the basic recipe, feel free to play around with different nuts or spices. No matter how you tweak it, these cookies will make any occasion feel extra special.
Frequently Asked Questions
- → What nuts can I use?
- Try other baklava favorites like almonds or pecans; they'll taste great.
- → Can I prepare in advance?
- Absolutely! Bake the cookies early but fill them fresh before serving.
- → Why include cardamom?
- It gives that traditional baklava flair that stands out.
- → Can I skip caramel?
- Of course! They still taste amazing without the drizzle.
- → What’s the best way to store these?
- Keep filled cookies in the fridge for up to three days.