Baklava Cookies
These baklava cookies are crafted from sugar cookie dough stuffed with a sweet honey pistachio filling. After baking, the buttery cookies are rolled in fragrant rose sugar for the perfect finish.
Servings: 12 cookies
Calories: 322kcal
Equipment
- 2 Large baking sheet
- Stand mixer with paddle attachment, or handheld mixer
- 3-tablespoon cookie scoop
- Spice grinder or small blender
Ingredients
- ¼ cup dried roses edible version
- ⅓ cup granulated sugar
- ¾ cup pistachios shelled
- ¼ cup light brown sugar packed
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 tablespoon unsalted butter melted
- 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
- In a food processor (or spice grinder, small blender) pulse together one tablespoon of sugar and the rose petals until combined and the petals have turned into a fine dust. Transfer to a bowl, mix with the remaining sugar, and set aside.¼ cup dried roses, ⅓ cup granulated sugar
- Add the pistachios to the food processor and pulse until finely ground. Transfer to a bowl and mix in the brown sugar, cinnamon, and cornstarch. Stir the honey into the hot, melted butter then mix it into the nuts until combined. Set aside.¾ cup pistachios, ¼ cup light brown sugar, 2 teaspoons cinnamon, 1 tablespoon cornstarch, 1 tablespoon honey, 2 tablespoon unsalted butter
- In the bowl of a stand mixer (or with a hand mixer), cream together the butter, brown sugar, and granulated sugar on medium speed for five minutes.½ cup unsalted butter , ½ cup light brown sugar, ¼ cup granulated sugar
- Scrape down the sides and add the egg yolks and vanilla and mix on medium speed until combined.3 large egg yolks, 2 teaspoons vanilla paste or extract
- Add the flour, baking powder, baking soda and salt and mix on low speed until just combined2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- (it may look crumbly and dry). Use a rubber spatula and some elbow grease to combine the mixture into a smooth dough
- Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
- Using a 3 tablespoon cookie scoop, scoop the cookie dough and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a 1 tablespoon of the pistachio mixture to the center.
- Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.
- Roll the cookie dough ball through the rose sugar, and place 6 cookies onto each pan.
- Press each cookie down gently with your hand or the bottom of a cup until 1cm thick.
- Bake one pan at a time for 8-10 minutes.
- Scoot the cookies immediately after they come out of the oven to sure up the sides, sprinkle with extra rose sugar, then cool completely on the pan.
Video
Notes
Store the cookies in a sealed container at room temperature for 4-5 days. The cookies continue to get softer as the days go on thanks to the sugary nut filling.
Tips:
-the finished dough is very firm, you may need to use your hands to bring the dough together at the end.
-use a digital scale to measure the flour for best results. Too much flour will result in a dough that is hard to form and dry cookies.
-use a digital scale to measure the flour for best results. Too much flour will result in a dough that is hard to form and dry cookies.
Nutrition
Calories: 322kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 168mg | Potassium: 132mg | Fiber: 2g | Sugar: 26g | Vitamin A: 393IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 2mg
