Baklava Cookies with Pistachio Filling and Rose Sugar
These pistachio baklava cookies transform the classic Middle Eastern dessert into an easy cookie form. Filled with honey-pistachio mixture and coated in rose sugar.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Hand mixer
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Pastry brush
Ingredients
- ¼ cup dried roses (edible version)
- ⅓ cup granulated sugar
- ¾ cup pistachios, shelled
- ¼ cup light brown sugar, packed
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks, room temperature
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
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