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Baklava Cookie Cups

Tanvi Srivastava
Fun sugar cookie cups filled with baklava nuts filling and doused in orange honey syrup. Every bit delicious! 
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Course Dessert
Cuisine American, Mediterranean
Servings 12

Ingredients
  

For The Cookie Base

  • 1 +¼ cup flour
  • ½ teaspoon baking powder
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup powdered sugar
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • 3-4 tablespoon milk

For The Nut Filling

  • ½ cup chopped raw walnuts, see notes
  • ½ cup chopped raw pistachios, see notes
  • ½ teaspoon green cardamom powder
  • 3 tablespoon melted butter

For The Honey Syrup (Makes extra, you can use for pancakes)

  • 5 tablespoon honey
  • 3 tablespoon fresh squeezed orange juice
  • ¼ cup water
  • 1 tablespoon rose water

Melted Dark Chocolate to Drizzle

Instructions
 

  • In a large bowl, sieve the flour and baking powder.
  • Add butter and both sugars to the stand mixer bowl and cream together for 4 to 5 minutes until sugar has dissolved.
  • Add 3 tablespoon milk and orange zest next and mix well.
  • Add the sifted flour and beat just until the flour comes together in a dough. Don't overmix.
  • Line a muffin tin with liners. Preheat oven to 350F.
  • Divide dough into 12 equal portions and using a rounded object (I used shot glasses) press the cookie dough in liners making a shallow cavity in between to resemble a small cup.
  • Bake for 10-12 minutes until the cookie cups start turning light brown.
  • While the cookie cups are baking, in a small bowl make the nut filling by mixing together chopped nuts, butter and cardamom.
  • Spoon 1 to 1.5 tablespoon of nut filling in each of the cookie cups. Press down to pack. Return to bake for another 3-5 minutes until nuts appear toasty.
  • Pull the cookie cups out of the oven and let stand to cool while you name the syrup.
  • Add honey, orange juice and water to a small pot and bring to slow simmer. Let simmer for 6-7 minutes. Take off the stove, mix rose water and cool for 5 minutes.
  • Spoon 1 to 1.5 tablespoons of syrup over the cookie cups. Finish with a drizzle of melted chocolate.

Notes

  • Measure nuts after chopping them. 
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