Baklava Cream Sandwich Cookies
Nothing warms the home quite like the smell of honey and toasted nuts, and these Baklava Cream Sandwich Cookies are a sophisticated reimagining of the classic Mediterranean dessert. Featuring a crisp, multi-layered pastry shell that mimics the flaky texture of traditional phyllo, these cookies are filled with a luscious, velvety cream center.
Ingredients
- 2 sheets refrigerated puff pastry or flaky pie crust
- 1 cup mascarpone or cream cheese softened
- ½ cup honey divided
- 1 tsp ground cinnamon
- ½ cup pistachios finely chopped
- ½ cup walnuts finely chopped
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut your pastry into 24 circles using a cookie cutter. Place on the tray and brush with egg wash.
- Bake for 12–15 minutes until golden and puffed. Let cool completely.
- In a medium bowl, whisk the cream base with 2 tablespoons of honey and the cinnamon until smooth.
- Spread or pipe the cream mixture onto 12 of the pastry rounds, then top with the remaining 12.
- Heat the remaining honey until liquid, then drizzle over the tops of the sandwiches.
- Sprinkle with the chopped nuts while the honey is still wet.
- Let set for 30 minutes before serving.