The Art of Ultimate Baklava Cream Sandwich Cookie Perfection

Perfect Phyllo Layering Mastery

Master the technique of creating delicate, buttery phyllo layers for crisp cookie texture.

Syrup Infusion Excellence

Learn the skill of properly soaking cookies with aromatic honey syrup for optimal flavor.

Nut Mixture Perfection

Perfect the method of preparing the ideal nut texture and spice balance for authentic baklava flavor.

Cream Filling Technique

Master the art of creating silky, spiced cream filling that complements the phyllo cookies.

Assembly Strategy

Learn optimal sandwich cookie construction for beautiful presentation and balanced texture.

Gourmet Baklava Cookie Mastery Secrets for Perfect Phyllo and Cream Combination

Phyllo Handling: Work quickly with phyllo dough and keep sheets covered with a damp towel to prevent drying out.

Syrup Balance: Apply syrup while cookies are warm but not hot for optimal absorption without sogginess.

Nut Texture: Pulse nuts carefully to maintain some texture rather than grinding to a fine powder.

Filling Consistency: Ensure mascarpone and cream cheese are properly softened for smooth, lump-free filling.

Assembly Timing: Assemble cookies close to serving time for best texture contrast between crisp cookie and creamy filling.

Storage Solution: Store assembled cookies in refrigerator but bring to room temperature before serving for best flavor.

Honey-Drenched Baklava Cream Sandwich Cookies with Crushed Pistachios and Phyllo Crumble

Name: Honey-Drenched Baklava Cream Sandwich Cookies with Crushed Pistachios and Phyllo Crumble
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 18 sandwich cookies
Cuisine: Middle Eastern Fusion
Ingredients: For the Phyllo Cookie Base:; 1 package phyllo dough sheets, thawed; 1 cup unsalted butter, melted; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; For the Honey Syrup:; 3/4 cup honey; 1/4 cup water; 1 tablespoon orange blossom water; 1 tablespoon lemon juice; 1 cinnamon stick; 3 whole cloves; For the Nut Mixture:; 1 1/2 cups pistachios, finely chopped; 1/2 cup walnuts, finely chopped; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; For the Cream Filling:; 8 oz mascarpone cheese, room temperature; 4 oz cream cheese, softened; 1/4 cup honey; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon rose water (optional); For the Garnish:; 1/2 cup finely chopped pistachios; 2 tablespoons honey for drizzling

The ultimate baklava cream sandwich cookies featuring honey-infused phyllo pastry cookies, rich cinnamon-spiced cream filling, and crushed pistachios. This gourmet Middle Eastern-inspired treat combines the flaky, buttery texture of traditional baklava with the convenient form of a sandwich cookie, creating an unforgettable dessert experience that elevates the classic baklava to extraordinary heights perfect for special occasions, holiday gatherings, or any time you crave the perfect balance of sweet honey, warm spices, and nutty flavors.

Prep Time

45 Minutes

Cook Time

20 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Phyllo Cookie Base:

1 package phyllo dough sheets, thawed

1 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

For the Honey Syrup:

3/4 cup honey

1/4 cup water

1 tablespoon orange blossom water

1 tablespoon lemon juice

1 cinnamon stick

3 whole cloves

For the Nut Mixture:

1 1/2 cups pistachios, finely chopped

1/2 cup walnuts, finely chopped

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Cream Filling:

8 oz mascarpone cheese, room temperature

4 oz cream cheese, softened

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon rose water (optional)

For the Garnish:

1/2 cup finely chopped pistachios

2 tablespoons honey for drizzling

1 tablespoon dried rose petals, crushed (optional)

For the Cookie Enhancement:

2 tablespoons orange zest

1 teaspoon ground cardamom

For the Perfect Assembly:

Pastry brush for butter

Cookie cutter (2.5-inch round)

Piping bag with medium round tip

For Special Equipment:

Baking sheets

Parchment paper

Food processor

Offset spatula

Instructions

Begin by preheating oven to 350°F (175°C) and lining baking sheets with parchment paper.

Make the honey syrup first so it can cool while preparing the cookies.

Combine honey, water, orange blossom water, lemon juice, cinnamon stick, and cloves in a small saucepan.

Bring syrup to a gentle boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside to cool.

In a food processor, combine pistachios, walnuts, sugar, cinnamon, cloves, and salt. Pulse until finely chopped but not pasty.

Lay one sheet of phyllo dough on a clean work surface and brush generously with melted butter.

Sprinkle lightly with cinnamon-sugar mixture (granulated sugar mixed with cinnamon).

Layer another phyllo sheet on top and repeat the butter and cinnamon-sugar process.

Continue layering until you have 6 sheets of phyllo stacked together.

Sprinkle a thin layer of the nut mixture over the top phyllo sheet.

Roll up the phyllo sheets tightly from the long edge to create a log.

Repeat with remaining phyllo sheets to create multiple logs.

Cut each log into 1/2-inch thick rounds and place on prepared baking sheets.

Bake for 15-20 minutes until golden brown and crisp.

While still warm, brush each cookie with the cooled honey syrup, allowing it to soak in.

Let cookies cool completely on wire racks while preparing the cream filling.

For the filling, beat mascarpone and cream cheese until smooth and fluffy.

Add honey, vanilla extract, cinnamon, and rose water (if using), beating until well combined.

Transfer filling to a piping bag fitted with a medium round tip.

Pipe a generous amount of filling onto the flat side of half the cookies.

Sprinkle some of the reserved chopped pistachios onto the filling.

Top with remaining cookies, flat side down, pressing gently to create sandwiches.

Roll the exposed cream edges in chopped pistachios to coat.

Refrigerate cookies for at least 30 minutes to set the filling.

Just before serving, drizzle lightly with additional honey and sprinkle with crushed rose petals if desired.

Honey-Drenched Baklava Cream Sandwich Cookies with Crushed Pistachios and Phyllo Crumble

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Baklava Cream Sandwich Cookie Perfection

Honey-Drenched Baklava Cream Sandwich Cookies with Crushed Pistachios and Phyllo Crumble

Ingredients

Instructions