Baklava Cookies Recipe: A Sweet Twist on a Classic Dessert
Baklava is a beloved, flaky dessert that combines honey, nuts, and spices in a heavenly way. But what if you could take the flavors of baklava and turn them into bite-sized cookies? That’s exactly what these Baklava Cookies do! They bring together the rich, aromatic flavors of pistachios, honey, and cinnamon in a cookie format, with a delicate rose sugar coating to finish it off.
This unique recipe merges two of the most cherished components of Middle Eastern desserts: pistachios and honey. The result is a cookie that’s wonderfully rich, slightly crunchy, and aromatic. Whether you’re preparing them for a special occasion or just to indulge in a sweet treat, these Baklava Cookies will surely delight.
For more Middle Eastern-inspired desserts, check out our other favorites: Rosewater Shortbread Cookies and Baklava Cheesecake.
Basic Recipe: Ingredients and Instructions
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Baklava Cookies Recipe | Delicious Pistachio and Rose Sugar Delight
- Total Time: 1 hour (including chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Baklava Cookies are a fusion of the classic flavors of baklava in an easy-to-make cookie form. With a buttery, soft cookie dough, a pistachio filling, and a delicate rose sugar coating, these cookies are a perfect blend of sweet, nutty, and floral flavors. The combination of honey, cinnamon, and pistachios evokes the delicious essence of traditional baklava, while the rose sugar adds a fragrant touch that elevates the cookie’s flavor profile.
Ingredients
For the Rose Sugar Coating:
- 1/4 cup dried roses (edible version)
- 1/3 cup granulated sugar
For the Pistachio Filling:
- 3/4 cup pistachios, shelled
- 1/4 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
For the Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large egg yolks, room temperature
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
1. Prepare the Rose Sugar Coating:
- In a small bowl, combine the dried roses and granulated sugar.
- Use a food processor or a spice grinder to grind the roses and sugar together until finely blended.
- Set aside to use for coating the cookies later.
2. Make the Pistachio Filling:
- In a food processor, pulse the pistachios until finely chopped.
- Add the brown sugar, cinnamon, cornstarch, honey, and melted butter, and pulse again until everything is well combined into a sticky, thick paste.
- Set aside.
3. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolks, one at a time, mixing well after each addition. Then stir in the vanilla paste or extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough in the refrigerator for at least 30 minutes to make it easier to work with.
4. Assemble the Cookies:
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or a spoon to make an indent in the center of each dough ball.
- Fill the indent with about 1 teaspoon of the pistachio filling, smoothing it out gently to fill the space.
5. Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
6. Coat the Cookies in Rose Sugar:
- While the cookies are still warm, carefully roll each one in the prepared rose sugar coating, ensuring each cookie is evenly coated.
- Allow the cookies to cool completely on the wire rack.
Notes
Be sure to use only edible dried roses for the rose sugar. If you don’t have dried roses, you can substitute with a small amount of rose water, but adjust the amount to taste.
You can also experiment with different nuts in the filling, such as walnuts or almonds, for a different flavor.
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies, Middle Eastern-Inspired
- Method: Baking, Mixing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Baklava Cookies
Instructions
1. Prepare the Rose Sugar Coating
To make the aromatic rose sugar coating, combine the dried roses and granulated sugar in a food processor or spice grinder. Pulse the ingredients until you get a fine powder, blending the rose petals with the sugar. This will add a beautiful floral sweetness to your cookies. Set the rose sugar aside for later use.
2. Make the Pistachio Filling
In a food processor or blender, pulse the pistachios until finely ground but not to the point of turning into paste. Add the light brown sugar, cinnamon, cornstarch, honey, and melted butter into the pistachios. Blend until the mixture forms a thick, slightly sticky paste. This pistachio filling will be the heart of your Baklava Cookies. Set this mixture aside as well.
3. Prepare the Cookie Dough
In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes of mixing.
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla paste or extract until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
4. Shape and Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take about 1 tablespoon of the cookie dough and roll it into a ball. Then, press your thumb in the center of each dough ball to create a small well. Place a small spoonful of the pistachio filling into the center of the dough and fold the edges of the dough over the filling to seal it inside. You can gently roll the dough ball again to smooth it out.
Arrange the filled dough balls on the prepared baking sheet, leaving some space between each one.
5. Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary slightly depending on your oven.
6. Coat with Rose Sugar
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes. While they are still warm, roll each cookie in the rose sugar coating to ensure it sticks to the surface of the cookie. This step will give the cookies a beautiful shimmer and a burst of floral flavor.
Allow the cookies to cool completely on a wire rack before serving. Enjoy!
Advanced Techniques
Grind Pistachios Perfectly
When grinding the pistachios, be careful not to over-process them. If they turn into a paste, it will be too sticky to work with. You want them finely ground so that the filling holds together but still maintains texture. A food processor works best for this task.
Work with Room Temperature Butter and Eggs
For the best texture, make sure your butter and egg yolks are at room temperature. Cold ingredients can make it harder to achieve the proper consistency in your dough, resulting in a less tender cookie.
Use Fresh Dried Roses
For the rose sugar coating, be sure to use edible dried roses from a trusted source. Not all roses are safe for consumption, so it’s important to use those that are specifically marked as edible. You can find them in specialty spice shops or online.
Make Ahead
These cookies can be made ahead and stored for later enjoyment. Store them in an airtight container at room temperature for up to 5 days. If you want to store them longer, freeze them in a single layer, then transfer to a freezer bag. They can last up to 3 months in the freezer.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Storing the Cookies
After the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days. Be sure to layer parchment paper between layers of cookies to avoid them sticking together.
Freezing the Cookies
You can freeze the Baklava Cookies for up to 3 months. To do so, arrange the cookies in a single layer on a baking sheet and freeze them for 2-3 hours. Once frozen, transfer them to an airtight container or freezer bag and return them to the freezer. To thaw, simply leave them out at room temperature for a couple of hours.
Freshness
If the cookies start to lose their freshness, you can lightly toast them in the oven at 300°F (150°C) for about 5 minutes to re-crisp them. Be careful not to burn them!
Dietary Adaptations and Substitutions
Gluten-Free
For a gluten-free version of these cookies, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or another binding agent to ensure the cookies hold their shape.
Nut-Free
If you’re allergic to pistachios, you can use sunflower seeds or pumpkin seeds as an alternative. These will provide a similar texture and crunch, and the flavors will still complement the rest of the cookie.
Dairy-Free
To make the cookies dairy-free, swap the butter for a dairy-free substitute like margarine or coconut oil. Ensure that the pistachio filling uses dairy-free butter as well.
Lower Sugar Option
For a lower-sugar version, you can reduce the amount of sugar in the dough and filling by half, or use a sugar substitute like Stevia or Erythritol. Be mindful of the flavors, as the sugar plays a significant role in balancing the richness of the pistachio filling.
FAQs About The Recipe
Q1: Can I use other nuts in place of pistachios?
Yes, you can experiment with other nuts like walnuts, almonds, or hazelnuts. Just be sure to grind them finely to get the right texture for the filling.
Q2: How do I know if the cookies are done?
The cookies are done when the edges are lightly golden. They may still appear soft in the center, but they will firm up as they cool.
Q3: Can I make these cookies without the rose sugar coating?
Yes, if you prefer, you can skip the rose sugar and just dust the cookies with regular powdered sugar after baking.
Q4: Can I make the pistachio filling ahead of time?
Absolutely! You can make the pistachio filling up to 2 days ahead of time and store it in the fridge. Just make sure to let it come to room temperature before using it in the cookies.
Conclusion & Final Thoughts
These Baklava Cookies bring together the rich, nutty flavors of pistachios, cinnamon, and honey, all enveloped in a buttery cookie dough. Topped with a fragrant rose sugar coating, they’re an elevated, refined treat that’s perfect for special occasions or a delicious afternoon snack. With the tips and techniques shared in this article, you’ll have a batch of Baklava Cookies that are not only gorgeous but irresistibly tasty.