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Honey Pistachio Baklava-Style Cookies

These Honey Pistachio Baklava-Style Cookies capture baklava's classic flavors in a crisp, portable cookie perfect for any occasion.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: Baklava, Easy, Honey, Phyllo, Pistachio, Snack
Servings: 24 servings

Ingredients

  • 1 package phyllo dough
  • 1 cup unsalted butter melted
  • 1 cup pistachios finely chopped
  • 1 cup walnuts finely chopped
  • 1 teaspoon ground cinnamon
  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice

Instructions

Step 1: Prep Your Nuts and Phyllo

  • Preheat your oven to 350°F (175°C). In a bowl, combine the finely chopped pistachios, walnuts, and ground cinnamon. Set aside. Unroll your phyllo dough carefully and cover it with a damp towel to prevent drying out while you work.

Step 2: Layer the Phyllo and Nut Mixture

  • Brush the bottom of your baking pan with melted butter. Place one sheet of phyllo dough in the pan and brush it generously with butter. Repeat this process, layering about 6 sheets, brushing each with butter. Evenly sprinkle a thin layer of the nut mixture over the phyllo. Then, add another 6 sheets of phyllo on top, brushing each sheet with butter as before.

Step 3: Cut Before Baking

  • Using a sharp knife, carefully cut the layered dough into diamond or square shapes. This helps the cookies bake evenly and allows the honey syrup to soak into every piece later.

Step 4: Bake to Golden Perfection

  • Bake your cookies in the preheated oven for about 30-35 minutes or until the phyllo is crisp and golden brown. Keep an eye on them in the last few minutes to avoid burning.

Step 5: Prepare the Honey Syrup

  • While the cookies are baking, combine honey, sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes until slightly thickened. Remove from heat and let it cool just a bit.

Step 6: Soak and Serve

  • Once the cookies come out of the oven, immediately pour the warm honey syrup evenly over them. Allow the syrup to soak in and the cookies to cool completely before serving. This step is essential for that signature sticky-sweet baklava texture.

Equipment

  • Baking pan (9x13-inch)
  • Pastry brush
  • Sharp knife
  • Mixing Bowls
  • Saucepan

Notes

  • Handle phyllo dough gently and keep it covered with a damp cloth to prevent drying out while assembling.
  • Brush each phyllo sheet thoroughly with butter to ensure crisp, golden layers.
  • Cutting the cookies before baking allows the syrup to penetrate fully, so don’t skip this step.
  • Adjust the honey syrup sweetness to your liking by reducing or increasing sugar.
  • Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.