Description
Delectable baklava cookies blend Middle Eastern pastry traditions with classic cookie comfort. Layers of phyllo, honey, and nuts create a sweet, crisp treat that transports you to Mediterranean kitchens with each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup pistachios, shelled
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
Wet Ingredients and Sweeteners:
- 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
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
Rose Sugar Coating:
- 1/4 cup dried roses (edible version)
- 1/3 cup granulated sugar
Instructions
- Craft rose-infused sugar by grinding dried rose petals with granulated sugar in a food processor until transformed into a fine, fragrant powder. Set aside in a separate bowl.
- Pulverize pistachios into a fine texture, then combine with brown sugar, cinnamon, and cornstarch. Integrate melted butter and honey into the nut mixture, stirring until thoroughly blended.
- Utilize a stand mixer to cream butter and sugars for approximately 5 minutes, achieving a light, airy consistency.
- Incorporate egg yolks and vanilla extract, mixing until the batter becomes smooth and uniform.
- Gently fold in flour, baking powder, baking soda, and salt. Mix on low speed, using a spatula to ensure all ingredients are fully integrated, even if the dough initially appears crumbly.
- Heat oven to 350°F and prepare parchment-lined baking sheets.
- Portion cookie dough using a 3-tablespoon scoop. Flatten each portion, center a dollop of pistachio filling, then encase completely. Roll into smooth spheres.
- Generously coat each cookie ball in the prepared rose sugar mixture, ensuring complete coverage.
- Delicately flatten cookies to approximately 1cm thickness using gentle hand pressure or a flat-bottomed object.
- Bake for 8-10 minutes, targeting set edges with slightly soft centers.
- Immediately after removing from oven, reshape edges using a cookie cutter or spatula. Dust with additional rose sugar while warm, then allow to cool completely on the baking sheet.
Notes
- Customize Sugar Swap granulated sugar with coconut sugar or monk fruit sweetener for a lower glycemic index option that still provides sweetness.
- Control Texture Chill the dough for 30 minutes before shaping to prevent spreading and maintain a perfect round cookie shape during baking.
- Nut Alternatives Replace pistachios with almonds or walnuts for different flavor profiles while maintaining the classic baklava-inspired filling.
- Gluten-Free Conversion Use a 1:1 gluten-free flour blend to make these cookies suitable for those with wheat sensitivities, ensuring the same delicate texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg