Baklava Cheesecake Cookies
These Baklava Cheesecake Cookies combine the best of both worlds: a buttery cookie filled with a nutty, spiced baklava mixture, topped with a creamy cheesecake swirl, and drizzled with honey syrup.
Equipment
- small bowl
- large bowl
- medium bowl
- parchment-lined baking sheets
- small saucepan
- wire rack
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Baklava Filling
- 1 cup finely chopped walnuts (or a mix of walnuts/pistachios)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
For the Cheesecake Swirl
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Honey Syrup
- ¼ cup honey
- 2 tablespoons water
- ½ teaspoon orange blossom water optional, but highly recommended!
Instructions
Baklava Filling
- Combine finely chopped walnuts, ¼ cup granulated sugar, cinnamon, and cloves in a small bowl and mix well.
Cookie Dough
- In a large bowl, cream softened butter, ¾ cup granulated sugar, and brown sugar until light and fluffy; then beat in eggs one at a time and stir in vanilla extract.
- Whisk flour, baking soda, and salt in a separate bowl; gradually add dry ingredients to wet ingredients, mixing until just combined.
Cheesecake Swirl
- In another small bowl, beat softened cream cheese, ¼ cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble Cookies
- Scoop about 2 tablespoons of cookie dough per cookie, flatten slightly, then spoon about 1 teaspoon of baklava filling into the center and fold the dough to encapsulate it, forming a ball.
- Place dough balls onto parchment-lined baking sheets, spaced about 2 inches apart.
- Create a small indentation on top of each cookie and fill with about ½ teaspoon of cheesecake mixture; swirl slightly with a toothpick for marbling.
Bake Cookies
- Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes, or until edges are golden brown and cheesecake swirl is set.
Honey Syrup
- While cookies bake, combine honey, water, and orange blossom water in a small saucepan; heat gently over low heat, stirring until honey dissolves.
Finish Cookies
- Immediately drizzle warm honey syrup over hot cookies, then let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure butter and cream cheese are softened to room temperature for a smooth consistency. The orange blossom water in the honey syrup truly elevates the baklava flavor, so use it if possible.