If you adore the nutty sweetness of traditional baklava and the soft bite of sandwich cookies, then these Baklava Cream Sandwich Cookies are about to become your new favourite treat. I created these for days when I crave baklava flavours but want something quicker, easier, and a little more playful. These cookies combine crisp, buttery biscuits with a creamy spiced filling inspired by Middle Eastern desserts—pistachios, honey, cinnamon, and a hint of rose.
The result? A dessert that feels fancy but is surprisingly simple to make!
Quick Facts
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Prep Time: 20 minutes
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Cooking Time: 12 minutes
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Total Time: 35–40 minutes
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Serving Size: 12 sandwich cookies
Why You’ll Love These Cookies
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They taste like baklava without the long process
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Perfect for gifting, tea-time, or festive platters
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A beautiful blend of crunchy, creamy, buttery textures
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Easy to customize
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They store well and taste even better the next day
If you love warm spices, nuts, and soft cookies with a luxurious filling, this recipe will be right up your alley.
Ingredients You’ll Need
For the Cookies
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1 cup unsalted butter (softened)
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½ cup powdered sugar
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1 egg
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2 tsp vanilla extract
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2 ¼ cups all-purpose flour
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1 tsp baking powder
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Pinch of salt
For the Baklava Cream Filling
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½ cup pistachios (finely ground)
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½ cup walnuts (finely ground)
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4 tbsp honey
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½ tsp cinnamon
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¼ tsp cardamom
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½ tsp rose water (optional but lovely)
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¾ cup cream cheese (softened)
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3 tbsp powdered sugar
Optional Garnish
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Extra crushed pistachios
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Honey drizzle
How to Make Baklava Cream Sandwich Cookies
Step 1: Make the Cookie Dough
Cream butter and powdered sugar until fluffy. Add egg and vanilla, mixing well.
Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients into the wet mixture until you get a smooth dough.
Step 2: Roll & Cut
Roll the dough to ¼ inch thickness. Cut with round cookie cutters (or even a small glass).
Place on a baking tray lined with parchment.
Step 3: Bake
Bake at 350°F (175°C) for 10–12 minutes.
Edges should be lightly golden but not too dark. Let cool completely.
Step 4: Prepare the Baklava Cream
Mix cream cheese, powdered sugar, honey, cinnamon, cardamom, and rose water.
Fold in finely ground pistachios and walnuts.
You should get a creamy, nutty filling that tastes like baklava in a bowl.
Step 5: Assemble
Add a spoonful (or pipe) the filling onto one cookie and gently press another cookie on top.
Roll the sides in crushed pistachios for an extra beautiful finish.
Serving Suggestions
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Serve with tea, Turkish coffee, or chai
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Great addition to Eid, Christmas, Diwali, or holiday dessert platters
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Perfect for gifting—pack in small boxes with parchment sheets
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Chill for 20 minutes for a firmer bite
Tips for Customization
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No walnuts? Use almonds or cashews.
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Love rose flavour? Add a bit more rose water.
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Sweeter filling? Add a drizzle of honey.
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Crunchy twist: Add a bit of crushed phyllo inside the filling.
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Gluten-free option: Use gluten-free flour blend.
Nutritional Info (Approx. per cookie)
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Calories: 210
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Carbs: 20g
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Fat: 12g
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Sugar: 10g
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Protein: 3g
(Varies based on filling amount.)
FAQs
1. Can I make the cookies ahead of time?
Yes! Bake the cookies and store them in an airtight container for up to 5 days.
2. Can I freeze the dough?
Absolutely—freeze for up to 3 months. Thaw and roll before baking.
3. Is rose water necessary?
Not at all, but it adds a beautiful Middle Eastern aroma.
4. Can I make the filling lighter?
Swap half the cream cheese for Greek yogurt (strained well).
5. Why are my cookies too soft?
They may need 1–2 more minutes of baking. Cookies should cool fully to become firmer.
Final Thoughts
Baklava Cream Sandwich Cookies are the perfect fusion dessert when you want something impressive yet easy. They’re fun to assemble, delicious to eat, and guaranteed to wow anyone who tries them. Each bite brings creamy baklava flavours wrapped in soft, buttery cookies—pure bliss!
