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Baklava Cookies Recipe

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4 from 50 reviews

These Baklava Cookies are a delightful fusion of traditional Middle Eastern flavors with a rich, nutty filling wrapped in buttery, tender dough. Infused with fragrant dried rose petals and cinnamon-spiced pistachios, these cookies offer a unique twist on classic baklava, perfect for festive occasions or everyday indulgence.

Ingredients

Rose Sugar

  • ¼ cup dried roses
  • ⅓ cup granulated sugar

Pistachio Filling

  • ¾ cup shelled pistachios
  • ¼ cup light brown sugar (packed)
  • 2 teaspoons cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter (melted)

Cookie Dough

  • ½ cup unsalted butter (room temperature)
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 3 large egg yolks (room temperature)
  • 2 teaspoons vanilla paste or extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  1. Prepare the rose sugar: In a food processor or spice grinder, pulse 1 tablespoon of the granulated sugar together with the dried roses until they turn into a fine dust. Transfer this fragrant rose sugar to a bowl and mix with the remaining granulated sugar. Set aside for coating the cookies later.
  2. Make the pistachio filling: Pulse the pistachios in the food processor until finely ground. Transfer to a bowl and combine with the light brown sugar, cinnamon, and cornstarch. Stir honey into the hot melted butter, then mix this mixture into the nuts until fully combined. Set aside.
  3. Cream the butter and sugars: In the bowl of a stand mixer or using a hand mixer, cream the room temperature unsalted butter, light brown sugar, and granulated sugar on medium speed for about five minutes until light and fluffy.
  4. Add egg yolks and vanilla: Scrape down the sides of the bowl, then add the egg yolks and vanilla paste or extract. Mix on medium speed until well combined.
  5. Incorporate dry ingredients: Add the all-purpose flour, baking powder, baking soda, and kosher salt. Mix on low speed until just combined; the dough may appear crumbly and dry at first.
  6. Form the dough: Use a rubber spatula and some effort to bring the mixture together into a smooth, cohesive dough.
  7. Preheat oven and prepare pans: Preheat your oven to 350℉ (175℃) and line two large cookie sheets with parchment paper.
  8. Scoop and fill cookies: Using a 3-tablespoon cookie scoop, portion the dough and place six scoops on each cookie sheet. Flatten each dough portion with your hands, then add 1 tablespoon of the prepared pistachio filling in the center.
  9. Enclose filling and shape cookies: Fold the dough around the pistachio filling and roll between your hands to form smooth balls. Repeat for all cookie dough portions.
  10. Coat cookies with rose sugar: Roll each cookie dough ball through the prepared rose sugar, then place six cookies on each parchment-lined pan spaced evenly.
  11. Flatten the cookies: Gently press each cookie down to about 1 cm thickness using your hand or the bottom of a cup.
  12. Bake: Bake one pan at a time for 8 to 10 minutes until the cookies are lightly golden on the edges.
  13. Finish and cool: Immediately after removing from the oven, gently scoot the cookies to firm up the edges, sprinkle with additional rose sugar, then allow to cool completely on the pans before serving or storing.

Notes

  • Ensure butter and egg yolks are at room temperature for best mixing results.
  • The rose sugar adds a delicate floral note; if dried roses are unavailable, substitute with finely ground rosewater-flavored sugar or omit.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies freeze well—place in a sealed container or freezer bag for up to 3 months.
  • For a nuttier flavor, you may toast the pistachios lightly before grinding.

Find it online: https://justsosavory.com/baklava-cookies-recipe/