If you love the flavors of baklava but not the work involved then these Baklava Cookie Cups are just what you are looking for. A sweet honey cookie is packed with pistachios and a lightly spiced honey syrup, that’s just perfect for any occasion.
There’s about a one block stretch in the Brooklyn Heights neighborhood of Brooklyn that’s a go-to destination for all things Middle Eastern cuisine. I shop there on the regular for spices, hummus, nuts, olives, pickles and cheese but what always ends up catching my attention are the rows and rows of baklava.
You’d think there would only be one, maybe two types but what they can do with some filo, butter, nuts and honey is incredible. I don’t always walk out of there with a piece in hand but on the days that I treat myself, it’s completely worth it.
As much as I love the dessert, it’s not something that I’ve ever attempted to make at home. Some pastries I like to leave to the experts but it doesn’t mean I can’t try to replicate those flavors into a dessert that’s simple and just perfect for the holidays. After all December does equal cookie season in my book!
Since I knew that mimicking those flaky layers were going to be nearly impossible as a cookie, I decided to concentrate on other parts of the pastry. Namely the nuts, the spices and of course the honey syrup.
I love baking and cooking with honey at home. Besides being a natural sweetener, you can use it pretty much anything! Marinades, dressings, sauce glazes, cakes, cookies. . . well you get the point! Plus I love that each variety of honey has it’s own flavor profile. That’s all thanks to the bees’ nectar source, lighter honeys will be more mild in flavor where darker honeys are more robust. In general, you can interchange them out depending on what you like best.
Honey is also an easy swap for sweetener when baking; in most recipes and a little experimentation honey can be substitute for all the sugar. To ensure success there are a few slight adjustments and I’ve used this reference from the National Honey Board many times to ensure baking success. Oh and since honey retains more moisture, it generally extends the shelf life of baked goods. I was shocked to see how long these cookie cups stayed fresh!
Now I know this will never replace traditional baklava at the dessert table but I like to think these cookie cups are a pretty good option when you’re a short on time!
From the cardamom, orange, cinnamon and honey – all the flavors loaded up in these cookies will scent your home with a warm and comforting aroma. One in my opinion that’s a must during the holidays!
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- 2 cups unbleached all-purpose flour
- 1 teaspoon orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup honey
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pistachios
- 1/2 cup honey
- 3 tablespoons water
- 2 teaspoon orange juice
- 4 green cardamom pods, crushed
- 1 cinnamon stick
- Heat your oven to 350 degrees and grease a 24 cup mini muffin tin
- In a medium mixing bowl combine the flour, orange zest, cardamom and salt.
- In the bowl of your stand mixer with the paddle attachment, cream the butter and honey for about 1-2 minutes. The mix will look a little curdled at this point and that's fine, scrape down the sides.
- Beat in the eggs, then the vanilla.
- Mix in the flour in two parts.
- Using a cookie scoop, scoop the dough into the prepared muffin tin and bake for 10 minutes.
- Remove from the oven, let sit for about 3-4 minutes before using a dowel to carefully press down in the center of each cookie to make a well.
- Let the cookies cool for about 15 minutes in the tin before removing to a cooling rack to cool completely.
- Once the cookies are cool prepare the syrup.
- In a small saucepan over medium heat combine the honey. water, orange juice, cardamom pods and cinnamon stick. Bring to a simmer and remove from the heat.
- Drizzle a small amount in the bottom of each cookie cup and then fill with the chopped pistachios. Drizzle more syrup on top of the filled cookie cups.
- if you have any syrup remaining, save for another use.
- Serve immediately or store in an airtight container for up to 1 week.
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This post is sponsored on behalf of The National Honey Board. As always all opinions are my own and thanks for supporting brands that I work with.
Oh, what a clever baklava hack! YUM!
Oh my gosh! these look dangerous! Can a cookie be dangerous? YUM
I love baklava SO SO much!! What a creative idea to make it into cookies.
Have some, I must!
Susan, I am so excited about this recipe! I love baklava, but have always been too intimidated to try making it myself. This, on the other hand, I can do. Can’t wait to try it!
This is a genius recipe! Love that sweet honey drizzle.
This is brilliant — I love baklava, but I’ve never dared attempt it, this makes it so much more do-able!
Heyyy I’m familiar with those markets 😉 I love baklava but like you, I’ve never attempted the real deal at home. Love that you made it easier with cookie cups!
Yes you are and you understand why it’s hard to resist all the baklava!
Baklava is one of my favorite desserts. But, then again, I’m pretty fond of cookie cups, too. Sounds like a perfect combo to me!
I love honey AND baklava and I adore the fact that these lil cups are so much easier to make!
Baklava is one of my all time favorites! I love this creative twist!
So yes, true story – one time I cried while making baklava. It was a warm day, the phyllo was all sticky, it was just a bad scene. Ever since then, I’ve been looking for ways to enjoy all the flavors of baklava without the tears. These cookie cups are perfect!
I absolutely love this idea! Baklava is amazing, but all of those layers are so intimidating. These are much more my speed.