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
Scale
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.
