Baklava Cookies

Baklava cookies are a delightful fusion of traditional baklava and the convenience of cookie form, perfect for those who love the rich flavours of nuts and honey and the ease of not having to work with delicate phyllo pastry and sweet syrup, which can sometimes be a bit tricky.

These treats feature a buttery, sugar cookie base filled with a sweet buttery honey pistachio filling. Brushed with melted butter and topped with a generous dusting of cinnamon sugar. To elevate them even further, each cookie is drizzled with sweet, golden honey and garnished with an extra layer of finely chopped pistachios, creating an irresistible, indulgent experience.

Baklava cookies offer a crunchy exterior that gives way to a chewy, moist center. They embody the essence of Middle Eastern desserts while being easy to share and enjoy at any gathering, making them a wonderful addition to any dessert table.

Baking Tips:

• Nut alternatives: Yes, you can definitely use a variety of different nuts aside from just pistachios, such as delicious pecans, crunchy walnuts, or even rich and flavorful hazelnuts. All of these options work wonderfully in these delightful cookies, adding unique textures and tastes.

• Chill the dough: Chilling the dough with help control their spread during the baking process and help enhance the cookie flavour.

• Evenly space on baking tray: These cookies do spread during the baking process, so it’s essential to make sure they are evenly spaced on the baking sheet. This will help ensure they don’t bake into one large, unrecognizable cookie!

• Do not overbake! Overbaking the cookies will result in dry and crumbly cookies, I recommend watching them at the 10-minute mark. You want the edges to be set and golden brown.

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Baklava Cookies

Yield: 10 Large Cookies

Author: Chloe Sims

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

A delightful fusion of traditional baklava and the convenience of cookie form.

Ingredients

Baklava Filling

• 90g Finely Chopped Pistachios
• 50g Brown Sugar
• 2 Tsp Cinnamon
• 25g Honey
• 30g Unsalted Butter (Melted)

Sugar Cookie

• 220g Plain Flour
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt
• 200g Granulated White Sugar
• 115g Unsalted Butter (Room Temperature)
• 1 Egg (Room Temperature)
• 1 Tbsp Vanilla Extract

Toppings

• 40g Granulated White Sugar
• 1/2 Tsp Cinnamon
• 2 Tbsp Unsalted Butter (Melted)
• Finely Chopped Pistachios to sprinkle over each cookie
• Honey to drizzle over each cookie

Instructions

Baklava Filling

1. In a small bowl, combine the finely chopped pistachios, brown sugar and cinnamon.
2. Mix the honey into the melted butter then pour this mixture into the pistachio mixture and mix until well combined. Set aside.

Sugar Cookies

1. In a large mixing bowl, beat together the butter and sugar using a handheld beater until light and fluffy.
2. Add the egg then beat again until combined.
3. Add the vanilla then beat until combined.
4. add the flour, baking soda, baking powder and salt then beat on low speed until the dough comes together (Don't overmix).
5. Portion the cookie dough into 10 even portions and roll them into balls.
6. Slightly flatten each ball out and place 1 Tbsp of the baklava filling in the center.
7. Being careful, fold the cookie dough around the filling, sealing it in and roll into an even ball. Repeat with the rest.
8. Place the cookie balls on a lined baking tray and refrigerate for 30 minutes. While the cookies chill, preheat the oven to 175°C. Line 2-3 baking trays with parchment paper.
9. Once the cookies have chilled, place 3-4 cookies evenly spaced on the lined baking trays (These cookies will spread). Press each cookie down slightly with your hands.
10. Bake for 10-15 minutes, until the edges are set and turned golden brown.
11. Remove from the oven and allow to cool slightly.

Toppings

1. Combine the sugar and cinnamon in a small bowl.
2. Brush one cookie at a time with melted butter, then quickly sprinkle the sugar mixture over the top. Repeat this with each cookie.
3. Drizzle each cookie with light whisps of honey and top with the finely chopped pistachios.
4. Enjoy!

Notes

Nut alternatives: Yes, you can definitely use a variety of different nuts aside from just pistachios, such as delicious pecans, crunchy walnuts, or even rich and flavorful hazelnuts. All of these options work wonderfully in these delightful cookies, adding unique textures and tastes.

Chill the dough: Chilling the dough with help control their spread during the baking process and help enhance the cookie flavour.

Evenly space on baking tray: These cookies do spread during the baking process, so it’s essential to make sure they are evenly spaced on the baking sheet. This will help ensure they don’t bake into one large, unrecognizable cookie!

Do not overbake! Overbaking the cookies will result in dry and crumbly cookies, I recommend watching them at the 10-minute mark. You want the edges to be set and golden brown.

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