Stuffed Baklava cookies

I adore the flavour of Baklava (filo pastry with pistachio & honey) but I'm not keen on the texture, to me filo should be super crunchy.

I do however love cookies.....who does'nt? so i've pinched all the best bits from a classic baklava and crammed them into the softest cookies you can imagine, then drizzled with delicate orange glaze and sprinkled with chopped pistachios!

Something tells me you're going to enjoy this one.


Here's how.........




Ingredients for the cookie dough

200g plain flour

80g ground almonds

100g caster sugar

80g icing sugar

180g butter

1 large egg

1 tsp ground cinnamon

1 tsp bicarbonate of soda


Ingredients for the baklava stuffing

150g finely chopped pistachios

50g runny honey

1 tsp orange blossom water

1/4 tsp ground cloves

1 tsp ground cinnamon

seeds from 2 cardamom pods crushed


Ingredients for glaze

5 tbsp icing sugar

2 tsp orange juice

small handful chopped pistachios





Method

Cream together butter, caster sugar, and icing sugar, then add egg and mix thoroughly. A hand held electric whisk is good for this.


Sift flour, cinnamon and bicarbonate of soda over the creamed mixture, then add ground almonds and bring together to form a soft dough. Wrap dough in cling film and chill in the fridge for 30 minutes.


Finely chop pistachios add honey, orange blossom water, cloves, cinnamon and cardamom and mix well. you should have a stiff paste.


Remove dough from the fridge and chop dough into roughly 40g pieces.

roll pieces of dough into a ball then flatten in the palm of your hand to create a disc of dough. add a teaspoon full of pistachio mix to the centre then gather up the edges of the dough to enclose. Roll the ball between your palms to create a golfball sized ball.

Place on a nonstick baking mat or parchment.


Repeat with all the dough until you have finished and chill the balls on baking trays in the fridge for a further 30 minutes. Preheat the oven to 180c while the balls are chilling.


Place trays in the preheated oven for 10-15 minutes or until turning golden at the edges.

when the cookies are done, remove from the oven and wait 10 minutes for them to firm up slightly before transferring to a wire rack to cool thoroughly.


Mix icing sugar with orange juice to form a smooth runny glaze then drizzle liberally over the cookies, sprinkle with chopped pistachios while glaze is still wet.


Now guzzle!!



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