Description
These Baklava Cream Sandwich Cookies combine flaky phyllo pastry with rich vanilla custard, topped with honey syrup and crushed nuts.
Ingredients
Scale
- 1 package phyllo dough
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for custard)
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar (for syrup)
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks over medium heat. Stir constantly until thickened. Remove from heat, stir in vanilla, and chill completely.
- Unroll phyllo dough and cut into rounds using a cookie cutter. Layer 4–5 sheets per cookie, brushing melted butter and sprinkling cinnamon-sugar between layers.
- Place the stacked rounds on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes until golden and crisp. Cool completely.
- In a saucepan, combine honey, sugar, lemon juice, and a splash of water. Simmer for 5 minutes until slightly thickened. Let it cool.
- Pipe or spoon custard onto one phyllo round, then top with another to create a sandwich. Drizzle with honey syrup.
- Garnish the top with chopped pistachios and almonds while the syrup is still tacky. Let set 10–15 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg