Baklava Cream Sandwich Cookies

• All purpose flour: gives a crisp tender base Look for unbleached flour for the best texture
• Granulated sugar: offers sweetness and structure Fine grain sugar will incorporate more smoothly
• Unsalted butter softened: is key for the cookie’s tender crumb Use European style for richer flavor if possible
• Honey: builds the signature baklava taste Opt for a fragrant wildflower or clover honey
• Chopped pistachios: bring color and a delicate crunch Fresh bright green nuts are ideal
• Chopped walnuts: add deep nutty richness and classic baklava inspiration Choose plump halves for best results
• Ground cinnamon: provides warmth and aromatic depth Reach for fresh ground for best flavor
• Ground cardamom: lifts and brightens the flavor Scandinavian or Middle Eastern varieties work well
• Salt: subtly sharpens the sweetness and balances the dough Use fine sea salt
• Cream cheese softened: makes the filling luscious and smooth Full fat works best for stability
• Powdered sugar: blends seamlessly into the filling for sweetness Sift for a silky result
• Caramel sauce: makes a glossy sweet drizzle over the top Choose one with real butter for flavor
• Extra chopped pistachios and walnuts: make a beautiful and flavorful garnish Freshness is key here

Step by Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a baking sheet with parchment paper Give the oven at least 15 minutes to fully preheat so the cookies bake evenly

Cream Butter and Sugar:

Place softened butter and granulated sugar into a large mixing bowl Use an electric mixer on medium speed to beat them together for about 3 to 4 minutes until the mixture looks pale light and fluffy Proper creaming helps the cookies rise and keep their tender texture

Add Honey:

Pour the honey into the creamed mixture and mix again on low speed until fully combined The dough should look glossy at this point

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour ground cinnamon ground cardamom and salt This ensures the spices are evenly distributed so no single bite is too strong

Mix the Dough:

Gradually add the dry ingredient mixture to the wet one mixing on low speed until almost combined Small streaks of flour can remain at this point Gently fold in the chopped pistachios and walnuts with a spatula to finish the dough You want to avoid overmixing to keep the cookies tender

Shape and Bake:

Scoop heaping tablespoons of dough roll into small balls and gently flatten each with your palm to about half inch thickness Arrange on the prepared baking sheet about two inches apart so they have room to spread Bake for 10 to 12 minutes or until the edges are turning golden brown The centers should still look pale and slightly soft

Cool the Cookies:

Transfer cookies to a wire rack and let them cool completely This is important so the filling does not melt later

Prepare the Filling:

In a clean bowl beat the softened cream cheese with powdered sugar on medium speed until silky smooth and fluffy about 2 minutes This makes the filling easy to spread and keeps it light

Assemble the Sandwiches:

Once the cookies have cooled spread about a tablespoon of cream cheese filling onto the flat side of one cookie Top it with another cookie to make a sandwich Press gently to seal the filling inside

Garnish:

Drizzle caramel sauce generously over each sandwich cookie then shower with additional chopped pistachios and walnuts for crunch and an extra eye catching finish

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I love using pistachios here for their beautiful color and luxurious flavor My kids always argue over who gets the cookie with the most pistachios They also love helping me crush the nuts which is now a baking tradition in our house

Storage Tips

Once assembled store the sandwich cookies in an airtight container in the fridge for up to five days For best flavor let them come to room temperature before serving You can also freeze just the cookies and fill them after thawing to keep them especially fresh

Ingredient Substitutions

You can swap out pistachios and walnuts for other favorites like pecans hazelnuts or almonds If you want a dairy free version try plant based butter and vegan cream cheese The caramel sauce can be replaced with a honey drizzle or left off for a lighter bite

Serving Suggestions

These cookies look lovely arranged on a platter dusted with a little extra powdered sugar or served alongside good coffee or Turkish tea For a dessert board pair them with fresh fruit and other small sweets

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Cultural Context

Baklava is an iconic dessert throughout the Middle East and Mediterranean regions with versions celebrated in Turkey Greece and Lebanon By turning those flavors into a sandwich cookie this recipe lets you share those traditions in a fun and modern way It is perfect for festive gatherings and a great way to introduce kids to new flavors

Recipe FAQs

→ How can I keep the cookies from becoming too dry?

Carefully watch the baking time and remove the cookies when the edges turn golden for a tender texture.

→ Can I substitute the nuts used?

Yes, feel free to use almonds or pecans instead of pistachios and walnuts to suit your taste or allergies.

→ Why chill the dough before shaping?

Chilling the dough firms it up, making it easier to handle and helping cookies keep their shape during baking.

→ Can the filling be flavored differently?

Absolutely. Add a hint of lemon zest or a dash of vanilla extract for a unique twist on the creamy filling.

→ How to ensure all cookies are the same size?

Use a small cookie scoop or spoon to portion dough evenly, ensuring consistent size and baking.

→ What's the best way to store these cookies?

Store them in an airtight container in the fridge for up to five days to maintain the creamy texture.