Baklava twist cookies
A familiar Levant’s taste that can be felt from the first bite of these cookies which are topped with Baklava filling. They melt in your mouth softly like a sweet musical note!
Baklava twist cookies are not as sweet as baklava but tastes very close,so easy to prepare and can be stored well as they keep their lovely buttery taste :)
You can serve these cookies in a friends gatherings,or family visits. Enjoying such a lovely treats with a cup of turkish coffee or black tea :)
My recipe was adapted from Alexandras recipes and I was taken by the new beautiful middle- eastern flavors in these cookies .
Will leave You now with the full recipe,enjoy :)
الوصفة باللغة العربية اضغط هنا
Baklava Twist Cookies
1 cup butter, softened
1/3 cup superfine sifted sugar
1 3/4 cups sifted all purpose flour
1/4 cup corn starch,sifted
2 teaspoon rosewater
Nut Topping/Baklava filling :
2/3 cup pistachios, chopped finely
2 tablespoons honey
2 teaspoon rosewater
1 tablespoonful dried rose petals
Directions :
- In your food processor blend all topping ingredients for a paste (it should have coarse texture.)
- Beat butter, sugar, in small bowl with electric mixer until smooth and creamy .
- Transfer mixer to large bowl, knead sifted flour and corn starch in two batches. add in rosewater.
- Don't do it too long. Form the dough into ball and wrap it with plastic bag or cling film.
- preheat oven to 350 f.
- Form small balls from the dough. Roll each one into log. Twist each log into loop, overlapping one end into the other.
- Place twists about 1 inch apart on oven tray.
- Top each cookie with 1/2 teaspoon nut topping.
- Bake twists in pre-heated oven to 180C (350F) for about 10- 15 minutes until light golden .Leave cookies to cool completely on tray.
- Serve with coffee or store in air tight container.
Bon Appétit :)
