Honey Pistachio Baklava Cookies Recipe
Honey Pistachio Baklava Cookies are a delightful fusion of classic baklava flavors transformed into bite-sized cookies. These tender, buttery cookies filled with a spiced nut mixture and drizzled with warm honey syrup offer a perfect balance of sweetness and crunch, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minute
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
Nut Filling
- 1/2 cup finely chopped pistachios
- 1/2 cup finely chopped walnuts
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp melted butter
- 1 tbsp orange blossom water (optional)
Syrup
- 1/2 cup honey
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Vanilla and Dry Ingredients: Stir in 1 teaspoon vanilla extract. Then, gradually incorporate 2 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms, being careful not to overmix.
- Chill Dough: Roll the dough into a log shape, wrap it, and refrigerate for 30 minutes to firm up and make slicing easier.
- Slice and Arrange: Cut the chilled dough log into ½-inch thick discs. Place the discs evenly spaced on a baking tray lined with parchment paper.
- Prepare Nut Filling: In a bowl, combine 1/2 cup finely chopped pistachios, 1/2 cup finely chopped walnuts, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons melted butter, and 1 tablespoon orange blossom water if using. Mix thoroughly.
- Indent and Fill Cookies: Press a small indentation into the center of each cookie disc and spoon a generous amount of the nut mixture into each indent.
- Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 14 to 16 minutes or until the edges turn a beautiful golden brown, releasing a nutty aroma.
- Simmer Syrup: While baking, combine 1/2 cup honey, 1 tablespoon lemon juice, and 1 tablespoon water in a small saucepan. Simmer gently for 3 to 4 minutes until warm and slightly thickened.
- Drizzle Syrup and Cool: Once the cookies are out of the oven, immediately drizzle the hot honey syrup over them, allowing the syrup to soak into the cookies. Let them cool completely before serving to set the flavors.
Notes
- For a more intense floral aroma, include the optional orange blossom water in the nut filling.
- Ensure cookies cool completely before storage to maintain their texture.
- You can substitute walnuts with pecans for a different nutty flavor.
- Store in an airtight container at room temperature for up to 5 days.
Keywords: Honey Pistachio Baklava Cookies, nut-filled cookies, honey syrup cookies, Mediterranean dessert, pistachio walnut cookies, cinnamon spice cookies
