Description
A modern take on the classic Middle Eastern pastry, these sandwich cookies combine sweet, nutty baklava flavors with a luscious cream filling.
Ingredients
Scale
Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Baklava Nut Filling
- 1 cup finely chopped walnuts, pistachios, or a mix
- ¼ cup honey (plus extra for drizzling, if desired)
- ½ teaspoon ground cinnamon
- Pinch of salt
Cream Filling
- 4 oz (½ package) cream cheese, softened
- 2 tablespoons honey or powdered sugar (to taste)
- ½ teaspoon vanilla extract
Instructions
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the Cookie Dough
- In a large mixing bowl (using a hand or stand mixer), cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients, mixing just until combined.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Nut Filling
- In a small bowl, stir together chopped nuts, honey, cinnamon, and salt.
- If the mixture seems too thick, thin it slightly with a teaspoon of water or extra honey.
- Roll and Bake the Cookies
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out each dough disc to about ¼-inch thickness.
- Cut out cookies using a round cutter (2–3 inches in diameter).
- Transfer to a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until the edges are just turning golden.
- Cool completely on a wire rack before assembling.
- Prepare the Cream Filling
- In a small bowl, whisk or beat together the softened cream cheese, honey (or powdered sugar), and vanilla extract until smooth.
- Assemble the Sandwiches
- Spread a thin layer of the nut mixture on the underside of one cookie.
- Top with a dollop of the cream filling.
- Gently press a second cookie on top to form a sandwich.
- Repeat until all cookies are assembled.
- Optional Decor
- Drizzle the top of each sandwich cookie with a bit of warm honey or dust lightly with powdered sugar.
Notes
- Serve these sandwich cookies fresh for the best texture—slightly crunchy cookies, nutty filling, and a silky cream center.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for a few minutes before serving to soften the cream filling.
- Feel free to swap in different nuts (pistachios, almonds, or pecans) or add a splash of orange blossom water for an authentic Middle Eastern flair.
- If you prefer less sweetness, reduce the amount of honey or sugar in the filling and cream.
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 1 sandwich cookie (assumes 24 total)
- Calories: 190 kcal
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Baklava, sandwich cookies, Middle Eastern, dessert, pastry-inspired