There’s something hypnotic about slipping two tender, nut-studded cookies around a cloud-like vanilla cream, and that’s how my journey with Baklava Cream Sandwich Cookies began. On my third test, I noticed the dough’s texture transformed after a 30-minute chill—silky yet firm—and that syrupy aroma dancing in the kitchen convinced me these little sandwiches were worth every crumb of effort.
Why You’ll Love Baklava Cream Sandwich Cookies
- Layered textures: crisp-edged cookies meet silky-smooth cream.
- Nutty warmth, thanks to finely ground walnuts in the dough.
- Balanced sweetness from honey-kissed syrup and vanilla frosting.
- A nod to Middle Eastern baklava flavors without the filo fuss.
A Little Background
My first attempt overflowed with syrup and the edges went too dark, so on try two I pegged the oven to 170 °C and cut the bake to 12 minutes—resulting in golden edges with just a whisper of chewiness. These sandwiches shine when made in spring, when pistachios are at their greenest, but I’ve tested them year-round with consistent success.
Key Ingredients for Baklava Cream Sandwich Cookies
- Unsalted butter: brings richness; cube and chill for flakier layers.
- Powdered sugar: yields melt-in-your-mouth crumb; sift to avoid lumps.
- All-purpose flour: foundation of structure; spoon and level for accuracy.
- Walnuts: core baklava flavor; toast lightly for deeper aroma.
- Cream cheese: silky binder; room temperature ensures smooth whip.
How to Make Baklava Cream Sandwich Cookies
- Preheat oven to 170 °C (340 °F). In a mixer, beat 100 g cubed butter with 50 g powdered sugar for 3 minutes until pale and fluffy.
- Add one egg white and 1 tsp vanilla extract; beat 2 minutes until shiny and smooth.
- Fold in 240 g all-purpose flour, ¼ tsp salt, and 100 g finely ground walnuts until a soft dough forms. Wrap and chill 30 minutes.
- Roll chilled dough to 3 mm thickness, cut 40 circles, then bake 12–14 minutes until the edges show a light golden hue. Cool completely on a wire rack.
Pro Tips & Troubleshooting
- After chilling, let dough sit 5 minutes at room temp for easier rolling.
- If cookies brown too fast, drop oven rack one level or lower temp by 5 °C.
- Swap walnuts for pistachios for a vibrant color and floral taste twist.
- To halve or double, keep bake time consistent—just space them accordingly.
Storage & Make-Ahead Guide
Store sandwiches in an airtight container in the fridge up to 4 days—I tested one batch that stayed tender on day 4. Freeze unfilled cookies up to 2 months; thaw at room temp before assembling. Always keep dairy-based cream below 5 °C to prevent spoilage.
Serving Suggestions
Arrange with fresh berries and a drizzle of honey for brunch, or pair with lightly brewed cardamom tea. For a festive touch, dust tops with edible rose petal crumbs or a sprinkle of finely chopped pistachios.
Frequently Asked Questions
- What makes Baklava Cream Sandwich Cookies unique? They combine nut-rich shortbread with a light vanilla cream and honey syrup, echoing classic baklava flavors in cookie form.
- How do I prevent soggy cookies? Cool cookies completely before filling and avoid over-soaking in syrup; a quick 5-second dip per cookie is ample.
- Can I use other nuts besides walnuts? Yes—pistachios or almonds work beautifully; toast them lightly to heighten their scent.
- How should I store these cookies? Refrigerate in a sealed container up to 4 days; place parchment between layers to keep cream intact.
- Can I freeze Baklava Cream Sandwich Cookies? Freeze unfilled cookies up to 2 months. Thaw fully before adding the cream to avoid condensation.
- Is there a gluten-free version? Substitute a 1:1 gluten-free flour blend and ensure it contains xanthan gum for similar texture.
Final Thoughts
My favorite way to enjoy Baklava Cream Sandwich Cookies is with a scoop of vanilla gelato between two cookies for an extra-creamy treat. Give these a whirl, and please drop a comment with your own twists—I can’t wait to hear how your batch turns out!
More Recipes You’ll Love
- Raspberry Swirl Cookies – bright fruit swirl echoes the nutty layers
- Churro Cheesecake Donut Cookies – cream-filled twist complements the vanilla frosting
- Christmas Gooey Butter Cookies – buttery richness parallels the shortbread base
- Tates Bake Shop Chocolate Chip Cookie Clone – for cookie fans seeking a timeless classic
Baklava Cream Sandwich Cookies
Ingredients
Cookie Dough
- 125 g unsalted butter at room temperature
- 80 g powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 200 g all-purpose flour
- 25 g cornstarch
- 1 tsp baking powder
- 0.25 tsp salt
- 50 g walnuts finely ground
Syrup
- 100 g granulated sugar
- 60 ml water
- 1 tbsp honey
- 0.5 tsp ground cinnamon
Filling
- 100 g cream cheese softened
- 100 g mascarpone
- 40 g powdered sugar
- 1 tsp vanilla extract
Instructions
Cookie Dough
- In a bowl, beat 125 g unsalted butter and 80 g powdered sugar until creamy, about 2 minutes.
- Add 1 egg and 1 tsp vanilla extract; mix until smooth.
- Stir in 200 g all-purpose flour, 25 g cornstarch, 1 tsp baking powder, ¼ tsp salt, and 50 g ground walnuts until a soft dough forms.
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
Baking
- Preheat oven to 180 °C (350 °F).
- Roll chilled dough to 3 mm thickness on a lightly floured surface.
- Cut into 40 rounds and arrange on a parchment-lined baking sheet.
- Bake for 12–15 minutes until edges are lightly golden, then cool completely.
Syrup
- Combine 100 g sugar, 60 ml water, 1 tbsp honey, and ½ tsp cinnamon in a saucepan; bring to a boil.
- Simmer for 5 minutes until slightly thickened, then remove from heat.
- Dip the top of each warm cookie into the syrup for 2 seconds; set aside to absorb.
Filling
- Beat 100 g cream cheese, 100 g mascarpone, 40 g powdered sugar, and 1 tsp vanilla extract until smooth.
- Spread filling on 20 cookie bottoms and sandwich with remaining cookies.