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A scrumptious Cookie Sandwich with Baklava Cream that brings traditional Middle East tastes into a fancy cookie format. Each bite pairs spicy, nutty cookies with thick cream cheese and sweet caramel, hitting that sweet spot between crunchy and smooth.
I came up with these cookies while thinking about how to make traditional baklava more handy to eat, but still keeping all those amazing flavors everyone loves.
Key Ingredients
- All-Purpose Flour: Gives cookies their shape
- Unsalted Butter: Let it sit out first
- Fresh Pistachios: Cut into bits
- Chopped Walnuts: Adds nice crunch
- Ground Cinnamon: Brings cozy flavor
- Ground Cardamom: Adds richness
- Cream Cheese: Take it out early
- Pure Honey: For natural sweetness
- Caramel Sauce: For topping
- Powdered Sugar: For the filling
Making It Step By Step
- Getting Ready:
- Heat oven to 350°F. Put parchment on cookie sheets. Make sure butter and cream cheese aren't cold. Chop nuts small so they mix in well.
- Making Cookie Dough:
- Beat butter with sugar till fluffy, takes about 3 minutes. Add honey. Mix dry stuff separately, then slowly add to the butter mix. Stir in the chopped nuts.
- Forming Cookies:
- Make small dough balls, press them down a bit. Put on your lined sheets. If the dough's too sticky, cool it for 15-20 minutes first.
- Cooking:
- Bake for 10-12 minutes until the edges turn golden but middles stay slightly soft. Let cool fully on a wire rack.
- Putting Together:
- Mix cream cheese with powdered sugar till smooth. Put filling on the flat side of one cookie, top with another. Add caramel drizzle and extra nuts.
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Getting the cookie texture right is everything. My baking teacher always told me, "The best cookies need both crunch and softness."
Keeping Them Fresh
Put finished cookies in a sealed container in the fridge for up to 5 days. For crunchier cookies, store them plain at room temp and add filling when you're ready to eat them. You can make the cookies ahead and freeze them without filling for up to 3 months - just wrap them good and put in a freezer container.
Serving Ideas
These taste best slightly cool or at room temp. When having friends over, stack them on a fancy plate with extra nuts and caramel on top. They go great with Turkish coffee or mint tea. During holiday time, pack them in pretty boxes to give as gifts.
Mix It Up
Try playing around with this recipe using different nuts like almonds or pecans. You might want to add allspice or nutmeg for a twist. For fancy times, dip half the sandwich in melted chocolate before adding caramel. While you can try lots of changes, the classic mix of pistachios, walnuts, and warm spices gives you that real baklava taste that makes these cookies so good.
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Wrapping Up
These Cookie Sandwiches with Baklava Cream show what happens when old traditions meet new ideas. They prove that sometimes the tastiest treats come from looking at classics in a fresh way. They might look fancy, but they're actually pretty easy to make and will probably become one of your go-to recipes.
What makes them so good is using quality stuff and paying attention to the little things. Take your time - let the dough rest if needed, make sure cookies are totally cool before adding filling, and don't rush putting them together. You'll end up with beautiful, tasty cookies that capture all the yummy baklava flavors in a handy cookie form.
Remember, baking mixes precise steps with creativity. Once you've got the hang of the basic recipe, try different nuts or spices. No matter how you change it up, these cookies will make any get-together feel extra special.
Frequently Asked Questions
- → Can I swap nuts?
- Totally, use pecans, almonds, or your favorites from baklava!
- → Can I prep in advance?
- Sure, bake the cookies early and add the filling closer to serving time.
- → What does cardamom do here?
- It really brings out that classic Middle Eastern sweet flavor.
- → Do I have to add caramel?
- Not at all! They're amazing even without the caramel topping.
- → How long can I store them?
- Keep them refrigerated for up to three days if assembled.