Name: Baklava Cream Sandwich Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 cup walnuts, finely chopped; 1/2 cup pistachios, finely chopped; 1/4 cup honey; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/4 cup melted butter; 1 package store-bought sugar cookies; 1 cup mascarpone cheese; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

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These Baklava Cream Sandwich Cookies combine the rich, nutty sweetness of traditional baklava with the creamy indulgence of a mascarpone filling—all tucked between two crisp sugar cookies. It’s a quick dessert that feels fancy but is incredibly easy to make.

Baklava Cream Sandwich Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup walnuts, finely chopped

½ cup pistachios, finely chopped

¼ cup honey

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ cup melted butter

1 package store-bought sugar cookies

1 cup mascarpone cheese

¼ cup powdered sugar

1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C).

In a bowl, I mix the chopped walnuts, pistachios, honey, cinnamon, and ground cloves until well blended.

I brush melted butter onto a baking sheet and evenly spread the nut mixture over it.

I bake the mixture for 10–12 minutes until it’s toasty and fragrant, then set it aside to cool.

In another bowl, I beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy.

To assemble, I spread a dollop of mascarpone cream on one sugar cookie.

I spoon some of the cooled nut mixture on top of the cream and sandwich it with another cookie.

I repeat with the remaining cookies and either serve them right away or chill them for 30 minutes to let the flavors meld.

Servings and timing

Servings: 12 sandwich cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Calories: 180 kcal per serving

Variations

I sometimes swap the mascarpone for whipped cream cheese if that’s what I have on hand. A dash of orange zest in the nut mixture adds a citrusy twist I really enjoy. For a crunchier bite, I like to use shortbread cookies instead of sugar cookies. And when I want a more festive touch, I drizzle the assembled cookies with melted dark chocolate.

Storage/Reheating

I store these sandwich cookies in an airtight container in the fridge for up to 3 days. If they’ve been chilled, I let them sit at room temperature for 10–15 minutes before serving so the mascarpone softens a bit. I don’t recommend reheating them since the cream filling is best served cold or at room temperature.

FAQs

How do I keep the nut filling from falling out?

I press the nut mixture gently into the mascarpone filling so it sticks well when I sandwich the cookies together.

Can I make these ahead of time?

Yes, I often make them a few hours ahead and keep them refrigerated until ready to serve.

Can I use homemade cookies instead of store-bought?

Definitely—I sometimes use my own sugar cookie recipe for a more personal touch.

Is there a substitute for mascarpone?

Cream cheese works well as a substitute, just make sure to soften it and beat it smooth.

Can I freeze these cookies?

I don’t recommend freezing the assembled cookies because the mascarpone filling can change texture. However, the nut mixture can be made ahead and frozen separately.

Conclusion

Baklava Cream Sandwich Cookies are one of my favorite no-fuss desserts that feel elegant and indulgent. With warm spices, honeyed nuts, and velvety mascarpone between crisp cookies, they’re the perfect treat for holidays, tea parties, or whenever I crave something sweet and special.

📖 Recipe:

Baklava Cream Sandwich Cookies

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Author: Cheryl
Total Time: 32 minutes
Yield: 12 sandwich cookies
Diet: Vegetarian

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Description

Baklava Cream Sandwich Cookies blend the nutty, spiced sweetness of baklava with a smooth mascarpone cream, layered between crisp sugar cookies. A quick and elegant dessert that's easy to prepare.

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped walnuts, pistachios, honey, cinnamon, and ground cloves until well combined.
Brush melted butter onto a baking sheet and evenly spread the nut mixture over it.
Bake the mixture for 10–12 minutes until toasty and fragrant. Let it cool completely.
In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy.
To assemble, spread a dollop of mascarpone cream on one sugar cookie.
Spoon some of the cooled nut mixture on top of the cream and sandwich it with another cookie.
Repeat with the remaining cookies.
Serve immediately or chill for 30 minutes to let the flavors meld.