BAKLAVA THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 168 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 25g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BAKLAVA PINWHEEL COOKIES RECIPE | ALLRECIPES
Walnuts, honey, and cinnamon bring the flavors of baklava into this chewy pinwheel cookie. Not the prettiest cookie, but oh so tasty with a nice cup of coffee or cappuccino.
Provided by Kim's Cooking Now
Categories Desserts Cookies Filled Cookie Recipes
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
- Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
- Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
- Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.
Nutrition Facts : Calories 89.5 calories, CarbohydrateContent 12.1 g, CholesterolContent 8.5 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 1.5 g, SodiumContent 34.4 mg, SugarContent 8.1 g
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BAKLAVA COOKIES - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.To make the cookie dough, in a small bowl, whisk together the almond flour, all-purpose flour and salt. Set aside.Cream together the butter and sugar, on high, until light and fluffy, about 3 to 5 minutes. Stir in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing only to incorporate the dough and the dough will feel crumbly.Spoon the dough using a small cookie scoop on the prepared baking sheets, about 2 inches apart. Use your thumb to create an imprint in the center of each cookie.In a small bowl, toss together the nuts and cinnamon until well combined. Add about a teaspoon or so of the nut mixture into the center cavity of each cookie. Bake until lightly golden brown around the edges, about 15 to 16 minutes. Meanwhile, in a medium saucepan combine the sugar, water and cinnamon stick and bring to a boil. Add the vanilla and honey, and reduce heat to low. Simmer for about 20 minutes. Remove from heat and allow to cool completely.Once the cookies have cooled, drizzle about a 1 teaspoon of the syrup over each, adding more or less as needed. Store in an airtight container for up to 3 days.
EASY BAKLAVA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 2 hours 0 minutes
Category World Cuisine, European, Greek
Cuisine European, Greek
Calories 201.2 calories per serving
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
GREEK BAKLAVA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Category World Cuisine, European, Greek
Cuisine European, Greek
Calories 393.1 calories per serving
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
BAKLAVA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Africa, Mediterranean, Middle Eastern
Calories 271 calories per serving
- In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.
BAKLAVA COOKIES | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Cookies
Cuisine Greek
- Remove cookies and place a small dollup of nut mixture in the center of each cookie. Bake another 2-3 minutes until done. Transfer to wire rack to cool.
BAKLAVA - BIGOVEN.COM
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 3301 calories per serving
- "Mix together the top 5 ingredients to make up the syrup. Simmer 15 minutes and then cool. Brush 10x14 pan with butter. Place one sheet of philo in pan and then brush with butter. Layer in a group of 3 sheets then sprinkle with nuts. Repeat this 3 times. The last layer is 2 sheets of philo un-buttered. Cut into squares or triangles and then pour the remaining butter over the top. Bake 30-35 minutes until golden brown at 350 degrees. remove from over and pour syrup over top. Cool 30 minutes and cut again. It's easier to handle the philo sheets if they are room temperature, but not too warm. Also you need to work quickly because the sheets will dry out and become brittle. "
BAKLAVA COOKIES | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Cookies
Cuisine Greek
- Remove cookies and place a small dollup of nut mixture in the center of each cookie. Bake another 2-3 minutes until done. Transfer to wire rack to cool.
BEST BAKLAVA RECIPE - HOW TO MAKE BAKLAVA
From thepioneerwoman.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category Christmas, breakfast, dessert, main dish
- Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. Toss together the chopped walnuts and cinnamon. Set aside. Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered. Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake for 45 minutes, or until the baklava is very golden brown. While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)
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