If you adore the rich flavors of baklava but want a fun, handheld twist, you are going to fall head over heels for this Baklava Cream Sandwich Cookies Recipe. Imagine crisp, buttery phyllo layers enveloping a silky vanilla custard, all drizzled with luscious honey syrup and topped with crunchy pistachios and almonds. These cookies perfectly capture that iconic baklava essence while turning it into a delightful sandwich treat that’s perfect for any occasion. Trust me, once you try these, they’ll become a beloved classic in your dessert repertoire.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet plays a crucial role in building up the taste, texture, and irresistible appeal of these baklava-inspired cookies. From the flaky phyllo dough creating light layers to the creamy custard adding smooth richness, every component matters.
- Phyllo dough: Use fresh or properly thawed sheets for that signature crisp, flaky texture.
- Unsalted butter, melted: Brushing melted butter between the layers ensures a golden, tender finish.
- Granulated sugar (for custard): Sweetens the vanilla custard just right without overpowering.
- Whole milk: Provides a rich, creamy base for the custard filling.
- Egg yolks: Add depth and silkiness to the custard’s creaminess.
- Cornstarch: Thickens the custard to the perfect consistency for spreading.
- Vanilla extract: Brings warm, aromatic notes to the custard.
- Honey: The star of the syrup, giving that authentic baklava sweetness and shine.
- Lemon juice: Cuts through the sweetness with a delicate hint of tartness.
- Granulated sugar (for syrup): Balances the honey in the syrup for a luscious glaze.
- Ground cinnamon: Sprinkled between phyllo layers for a subtle spicy warmth.
- Chopped pistachios: Adds vibrant color and crunchy texture to the topping.
- Chopped almonds: Complements the pistachios with nutty crunch and flavor depth.
- Salt: Enhances all the sweet and nutty flavors, perfectly rounding out the taste.
How to Make Baklava Cream Sandwich Cookies Recipe
Step 1: Prepare the Custard
Start by gently whisking together whole milk, sugar, cornstarch, and egg yolks in a medium saucepan over medium heat. Stir constantly to avoid lumps and keep everything smooth. As the mixture heats, it will thicken into a luscious custard. Once thickened, remove it from heat, stir in the fragrant vanilla extract, and let it chill completely. This custard will become the creamy heart of your cookies.
Step 2: Layer the Phyllo Dough Rounds
Unroll the phyllo dough carefully and use a cookie cutter to cut rounds from the sheets. For each cookie, stack 4 to 5 phyllo sheets, brushing each layer with melted butter and sprinkling a little cinnamon-sugar between them. This creates that irresistible contrast of flaky, buttery layers with hints of warm spice tucked inside.
Step 3: Bake Until Golden
Place these beautiful stacked rounds on a parchment-lined baking sheet. Pop them into a preheated oven set at 350°F (175°C) and bake for 12 to 15 minutes, until they’re golden and crisp. The aroma alone will have you counted down the minutes until you can enjoy these. Once baked, allow them to cool completely so they hold their shape when filled.
Step 4: Make the Honey Syrup
In a small saucepan, combine honey, sugar, lemon juice, and just a splash of water. Heat gently and simmer the mixture for about five minutes until it thickens slightly, becoming that perfect syrup with just enough body to coat the cookies brilliantly. Let the syrup cool so it won’t melt your custard filling.
Step 5: Assemble the Cookies
Now for the fun part! Spoon or pipe a generous amount of the chilled custard onto one phyllo round, then gently press a second round on top to form a dainty sandwich. This is where the magic happens: that creamy custard hugging the buttery, flaky phyllo, promising every bite to be pure bliss.
Step 6: Drizzle and Garnish
Drizzle the cooled honey syrup generously over each sandwich cookie. While the syrup is still a bit tacky, sprinkle the chopped pistachios and almonds on top. The nuts add the perfect wintry crunch and a signature baklava look that’s both gorgeous and delicious. Let the cookies set for about 10 to 15 minutes before serving to allow flavors to meld perfectly.
How to Serve Baklava Cream Sandwich Cookies Recipe
Garnishes
Beyond the crushed pistachios and almonds, you can add a light dusting of powdered sugar or even some edible rose petals to give these cookies an elegant presentation. These little extra touches make a lovely impression whether you’re serving for a special celebration or a cozy afternoon tea.
Side Dishes
These Baklava Cream Sandwich Cookies go wonderfully with a hot cup of tea or coffee, as the bitterness perfectly balances the sweet cream and honey. Alternatively, pair them with a scoop of vanilla or cardamom ice cream for an indulgent dessert pairing that everyone will rave about.
Creative Ways to Present
For a festive spread, arrange the cookies on a tiered cake stand with fresh mint leaves and citrus slices for a pop of color. You can also serve them inside decorative pastry boxes or cellophane bags tied with a ribbon to share this sweet delight as thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baklava Cream Sandwich Cookies in an airtight container at room temperature for up to two days to maintain the flaky crunch and creamy filling. Avoid refrigeration because it can cause the phyllo to become soggy over time.
Freezing
If you want to save them for longer, freeze the assembled cookies on a baking sheet first to keep their shape, then transfer to a freezer-safe container. Frozen, they keep well for up to one month. Thaw at room temperature before serving to retain the best texture and flavor.
Reheating
To refresh the crispness, warm the cookies gently in a low oven (about 300°F or 150°C) for 5 to 7 minutes. This helps bring back that irresistible flakiness while leaving the custard creamy and smooth. Just be sure the honey syrup topping is added fresh, or drizzle a little extra after warming.
FAQs
Can I use store-bought custard instead of making it from scratch?
While store-bought custard can save time, making your own ensures a fresh, silky filling that perfectly complements the phyllo and honey syrup. Plus, it allows you to control sweetness and flavor for that authentic Baklava Cream Sandwich Cookies Recipe experience.
Is phyllo dough difficult to work with?
Phyllo dough requires gentle handling because it is delicate and dries out quickly. Keep it covered with a damp towel while working and take your time brushing the layers with butter. Once you get the hang of it, layering sheets is quite simple and very rewarding.
Can I substitute nuts if I have allergies?
Absolutely! If pistachios or almonds are off the table, consider toasted walnuts or hazelnuts for a different but equally delicious crunch. Just chop them finely to maintain the texture contrast in these Baklava Cream Sandwich Cookies Recipe treats.
How long should the cookies set before serving?
Allow the cookies to set for about 10 to 15 minutes after drizzling the honey syrup and adding nuts. This rest time helps the syrup soak in slightly without making the phyllo soggy, giving you the perfect bite every time.
Can these cookies be made gluten-free?
Traditional phyllo dough contains gluten, so for a gluten-free version, you would need to find a specialty gluten-free phyllo or try a similar flaky gluten-free pastry. Keep in mind this will slightly alter the texture but can still be delicious.
Final Thoughts
I truly hope you give this Baklava Cream Sandwich Cookies Recipe a try because it combines the best of baklava’s iconic flavors with the fun of a sandwich cookie. They impress at parties, delight around the dessert table, and most importantly, bring smiles with every bite. Once you taste the flaky layers, creamy custard, and honey-soaked nuts together, you’ll understand why this recipe is a new favorite worth sharing again and again.
Print
Baklava Cream Sandwich Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 10 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Description
Baklava Cream Sandwich Cookies are a delightful fusion of classic baklava flavors and creamy custard nestled between crisp, buttery phyllo dough layers. These elegant cookies feature layers of cinnamon-sugar brushed phyllo baked to golden perfection, filled with a smooth vanilla custard, and finished with a luscious honey syrup drizzle and a sprinkle of chopped pistachios and almonds, making them a perfect treat for special occasions or an indulgent dessert.
Ingredients
Phyllo Layers
- 1 package phyllo dough
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for cinnamon sugar)
Custard Filling
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar (for custard)
- 1 teaspoon vanilla extract
Honey Syrup
- 1/3 cup honey
- 1/4 cup granulated sugar (for syrup)
- 1 tablespoon lemon juice
- 1 splash of water (approx. 2 tablespoons)
Garnish
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/8 teaspoon salt
Instructions
- Prepare the custard: In a medium saucepan over medium heat, whisk together the whole milk, 1/4 cup granulated sugar, cornstarch, and egg yolks. Stir constantly to prevent lumps and cook until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract, then transfer to a bowl and chill completely in the refrigerator.
- Prepare the phyllo layers: Unroll the phyllo dough carefully and cut into rounds using a cookie cutter. For each cookie, layer 4 to 5 phyllo sheets, brushing each sheet generously with melted butter and sprinkling a mixture of cinnamon and 1/4 cup granulated sugar between layers to impart sweetness and spice.
- Bake the phyllo rounds: Arrange the stacked phyllo rounds on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until the phyllo is golden brown and crisp. Remove from oven and let cool completely on a wire rack.
- Make the honey syrup: In a small saucepan, combine honey, 1/4 cup granulated sugar, lemon juice, and a splash of water. Simmer over low-medium heat for 5 minutes, stirring occasionally until slightly thickened. Remove from heat and allow to cool to room temperature.
- Assemble the cookies: Once the phyllo rounds and custard are cool, pipe or spoon a generous amount of custard onto one phyllo round. Top with another phyllo round to create a sandwich. Drizzle each sandwich cookie evenly with the cooled honey syrup.
- Garnish and set: While the honey syrup is still tacky, sprinkle the tops of the cookies with the chopped pistachios, chopped almonds, and a pinch of salt to enhance flavor complexity. Let the sandwiches sit for 10 to 15 minutes to allow the syrup to set before serving.
Notes
- Handle phyllo dough gently and keep it covered with a damp towel to prevent drying out while assembling.
- Ensure the custard is completely chilled before assembling to maintain structure within the cookies.
- The honey syrup can be prepared ahead and stored refrigerated for up to a week.
- Use a sharp round cookie cutter for uniform phyllo rounds; approximately 2.5 to 3 inches diameter works well.
- These cookies are best consumed within 2 days to maintain crispness of phyllo and freshness of custard.
