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Baklava Cream Sandwich Cookies – Sweet and Nutty Treats

Baklava Cream Sandwich Cookies are a delightful fusion of traditional baklava flavors and creamy cookie goodness. These sweet and nutty treats feature two golden-brown cookie halves filled with a rich cream cheese and honey mixture, creating a dessert that’s both visually appealing and irresistibly delicious. Perfect for any gathering or as a special indulgence, these cookies will transport you to a world of flavor with every bite.

  • Total Time: 35 minutes
  • Yield: Approximately 24 servings 1x

Ingredients

Scale
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 cup chopped walnuts or pistachios
  • 1/4 cup honey
  • 8 oz cream cheese, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar until light and fluffy. Gradually mix in the flour and baking powder until well combined.
  3. Gently fold in the chopped nuts.
  4. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about two inches apart.
  5. Bake for 12-15 minutes or until golden brown. Allow cookies to cool completely on wire racks.
  6. While cooling, whip together cream cheese and honey until smooth. Spread the filling between two cookies to create sandwiches.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 cookie (40g)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Experiment with different nuts or add flavored extracts like almond or vanilla for extra taste. Drizzle additional honey on top for added sweetness before serving. Store cookies in an airtight container at room temperature for up to one week.