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Epicurious
Bon Appétit

Baklava Cookies

By Inés Anguiano

4.5

(8)

Baklava Cookies on a pink background
Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton

The joy of baklava is that no two versions are alike, each a combination of flaky rich pastry and sweetened nut-based filling but with infinite variations of spices that strike a different balance of flavors. This cookie combines a snickerdoodle-like exterior with a hidden filling of honey-sweetened, gently spiced pistachios for the ideal riff.

While the orange blossom water in the paste is optional, it really reinforces the essence of baklava’s subtle floral sweetness. Freezing the filling helps the shaping process, as it prevents the mixture from melting or getting too soft. Turning your cookie trays halfway through baking encourages the most even baking and browning. Once out of the oven, hitting the tray on the stove or countertop will give the cookies a flat, crackly appearance.

What you’ll need

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