Baklava Cream Sandwich Cookies
Tender shortbread-like cookies soaked in honey-cinnamon syrup and filled with silky mascarpone-cream cheese frosting reminiscent of baklava.
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.
Notes
Chill the dough thoroughly to prevent spreading during baking.
For a pistachio twist, replace half the walnuts with finely chopped pistachios.
Nutrition
Serving: 30gCalories: 180kcalCarbohydrates: 20g
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