Print

Baklava Cookies

Baklava Cookies
Print Recipe

Baklava Cookies capture the essence of the classic Middle Eastern baklava in a convenient, bite-sized cookie form. Featuring flaky phyllo dough layered with a cinnamon-spiced nut filling and drenched in warm honey syrup with a hint of lemon, these cookies offer a perfect balance of crunchy, sweet, and aromatic flavors. Ideal for sharing, gifting, or enjoying as a delightful treat, they combine tradition and simplicity in every crisp and sticky bite.

Ingredients

Phyllo Dough Layers

  • Phyllo dough sheets, thawed if frozen (about 8-10 sheets)
  • Butter, melted (about 1 cup or 225g)

Nut Filling

  • Finely chopped walnuts (1 1/2 cups, about 150g)
  • Sugar (1/3 cup, 65g)
  • Cinnamon (1 teaspoon)
  • Optional: other warm spices like cardamom or nutmeg (1/4 teaspoon each)

Honey Syrup

  • Honey (3/4 cup)
  • Water (1/4 cup)
  • Sugar (1/4 cup)
  • Lemon juice (1 tablespoon)

Instructions

  1. Prepare the Nut Filling: Combine finely chopped walnuts, sugar, and cinnamon in a mixing bowl. Stir well so the spices and sugar evenly coat the nuts, enhancing their natural flavor and sweetness.
  2. Layer the Phyllo Sheets: Carefully lay one sheet of phyllo dough on a greased baking tray, brushing it lightly with melted butter. Repeat this process with 3 to 4 layers to create a sturdy and flaky base.
  3. Add the Nut Mixture: Evenly spread the prepared nut filling over the layered phyllo base, distributing it uniformly to ensure consistent crunch and flavor in every cookie.
  4. Seal with More Phyllo Layers: Place several more sheets of phyllo dough on top of the nut filling, brushing each layer generously with melted butter to achieve crispiness and golden coloring after baking.
  5. Cut Into Shapes: Using a sharp knife, pre-cut the layered pastry into diamond or square shapes to form cookie-sized pieces before baking. This helps maintain their classic look and eases portioning later.
  6. Bake Until Golden: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the cookies turn golden brown and the butter has soaked through the layers, creating a perfect flaky texture.
  7. Prepare the Honey Syrup: While the cookies bake, combine honey, water, sugar, and lemon juice in a small saucepan. Warm until sugar dissolves completely, then remove from heat.
  8. Pour Honey Syrup: Immediately after removing the cookies from the oven, pour the warm honey syrup evenly over them. Allow the cookies to soak up the syrup, becoming moist and sticky.

Notes

  • Use fresh, properly thawed phyllo dough for the best flaky texture; thaw frozen phyllo overnight in the refrigerator.
  • Brush butter generously between phyllo layers to achieve signature flakiness and golden color.
  • Chop nuts finely for better integration and a harmonious bite.
  • Pour the honey syrup while both syrup and cookies are warm to maximize syrup absorption.
  • Store cookies in an airtight container at room temperature for up to five days to maintain crispness.
  • Wrap tightly and freeze for up to three months; thaw at room temperature before serving.
  • Rewarm cookies in a 300°F (150°C) oven for 5–7 minutes to regain crispness without drying out the filling.

Nutrition

Keywords: baklava cookies, phyllo cookies, nut cookies, honey syrup, Middle Eastern dessert, walnut cookies, cinnamon cookies, flaky cookies, sweet cookies

Find it online: https://mealsbymary.com/baklava-cookies/