Go Back
Baklava Hamantaschen

Print Pin

Baklava Hamantaschen


Course Dessert

Ingredients

For the Dough

  • ½ cup unsalted butter
  • 3 oz cream cheese, softened
  • ½ cup organic sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3 cups flour
  • ½ tsp salt
  • 1 egg beaten with 1 tbsp milk for glazing

For the Nut Filling

  • ½ cup walnut pieces
  • ½ cup shelled pistachios
  • 1 tbsp granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tbsp lemon zest

For the Drizzle

  • 1 cup powdered sugar
  • 1 tbsp honey
  • 2 tbsp water plus more as needed
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • ½ tsp ground clove

Instructions

For the Dough

  • Beat the butter, cream cheese and sugar until light and fluffy; scrape down the sides.
  • Add the milk and vanilla, and beat until incorporated, scraping down the sides of the bowl often.
  • Add the flour and salt and beat until combined.
  • Divide the dough into two discs, wrap with plastic wrap and refrigerate for at least two hours.
  • Remove from the fridge at least ½ hour before use.
  • Line 2 baking sheets with parchment paper.

For the Nut Filling

  • Pulse walnuts and pistachios with the sugar, cinnamon, cloves and lemon zest in a food processor until evenly chopped (but not finely ground). Set aside. Save a tablespoon of the nut mixture for sprinkling over the glaze.

Assembly

  • Pre-heat oven to 350°F.
  • Working with one piece of dough at a time, roll out to a ¼” thickness and cut circles using a 3″ cutter. Place circles on prepared baking sheet. Gather trimmings, re-roll and cut more circles.
  • Brush the edges of the circles with water and place ½ - 1 teaspoon of nut filling in the centre.
  • Fold the dough into a triangle shape and pinch the corners and edges firmly together. Refrigerate for 20 - 30 minutes before baking.
  • Brush with the egg wash and bake until golden brown, about 15 minutes.
  • Transfer to a wire rack to cool completely.

For the Drizzle

  • Mix the powdered sugar, honey, water, lemon juice, cinnamon and clove in a small bowl until smooth. Add more water if needed. Set aside.
  • Once the cookies have cooled, drizzle with the glaze and sprinkle with ground nuts.