Description
Enjoy the delightful fusion of flavors in these Baklava Cream Sandwich Cookies, featuring spiced cookies filled with a rich cream and topped with a crunchy walnut mixture. Perfect for any occasion, these treats offer a unique twist on traditional baklava that will satisfy your sweet cravings!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as necessary.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will help the cookies maintain their shape while baking.
- In a medium bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
- Using an electric mixer, whip the mixture on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overwhip, as this can cause the cream to become grainy.
- Once whipped, transfer the cream filling to a piping bag or a resealable plastic bag with the corner snipped off for easy assembly later.
- In a small bowl, combine the finely chopped walnuts, honey, and ground cinnamon. Mix until the walnuts are well coated with honey and cinnamon.
- In a separate small bowl, melt the unsalted butter in the microwave or on the stovetop. Allow it to cool slightly before using.
- Drizzle the melted butter over the walnut mixture and stir until everything is evenly combined. Set aside.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
- Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, take one cookie and pipe a generous amount of the cream filling onto the flat side. Top with another cookie, flat side down, to create a sandwich.
- Sprinkle the baklava topping over the cream filling, pressing gently to adhere. Repeat with the remaining cookies and filling.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- You can adjust the spices in the cookie dough to your preference.
- Store the assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes