Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped pistachios (for topping)
- ½ cup finely chopped walnuts (for topping)
- 1 package phyllo dough (thawed)
- Filling: 1 cup cream cheese, softened; ¼ cup honey; ½ teaspoon vanilla extract
- Topping: ½ cup honey (for drizzling); ¼ cup finely chopped pistachios (optional); ¼ cup finely chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Whisk together flour, baking powder, and salt. Gradually add to wet ingredients to form a smooth dough.
- Roll dough into small balls and place on prepared baking sheet. Flatten slightly, then layer 3-4 phyllo sheets over each ball.
- Sprinkle tops with chopped pistachios and walnuts. Bake 12–15 minutes until edges are golden. Cool completely on a wire rack.
- Mix cream cheese, honey, and vanilla extract until smooth to make the filling.
- Spread filling on the bottom of one cookie and sandwich with another. Drizzle with honey and sprinkle additional nuts.
- Serve and enjoy!
Notes
- Keep phyllo dough covered with a damp cloth to prevent drying out.
- Chill cookie dough for 15–20 minutes before baking for better shape and crisp texture.
- Use fresh nuts for best flavor; lightly toast for enhanced taste.
- Ensure cream cheese is at room temperature for smooth filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean