Baklava Cookie Sundae

Today I’m hosting a cooking class at LDV Wine Gallery in Scottsdale.  It’s a small group of six and the theme is “Mediterranean,” though as you’ll see from this recipe, I’m interpreting that loosely.  I wanted to go with the baklava flavor profile and over several rounds of testing, ended with these Baklava Cookie Sundae treats.

What makes the “baklava”?  The shortbread style crust has chopped pistachios and walnuts in it.  It’s also drizzled with honey and sprinkled with crushed, buttered phyllo.  It’s reminiscent of baklava, but minus all of the painstaking effort to make those heavenly sweet squares.  I’ll leave that recipe to the professionals and take this as an opportunity to just borrow their fabulous flavors for a sundae.

The cookie cup bakes up beautifully in this recipe if you use silicone muffin liners.  After baking them in the oven, let them cool.  Then, turn them upside down on your hand, gently, and they’ll each slide out with ease, much thanks to the butter in them.  Watch out, though, they are fragile.  That’s what makes them so fun from a texture standpoint when you dive in with your spoon, but not to great if you’re not being careful with them.

Baklava Cookie Sundae

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4.5 from 2 reviews

• Author: Joanie Simon
• Total Time: 40 mins
• Yield: 10 - 12 1x

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Description

An ice cream sundae inspired by baklava with a cookie crust.

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Ingredients

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• 2/3 cup softened butter
• 1 cup flour
• 1/4 tsp almond extract
• 1/4 sugar
• 1/4 cup walnuts
• 1/4 cup pistachios
• 1/2 tsp cinnamon
• 1/4 cup crushed grahams
• 2 tbs butter
• 2 tbs cinnamon/sugar blend
• vanilla bean ice cream
• 1/4 cup honey
• 1 sheet Phyllo

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Instructions

1. Preheat oven to 375
2. Combine butter, flour, almond extract, sugar, nuts, cinnamon and grahams and stir to combine until it forms a dough.
3. Mold the dough into silicone muffin cups around the edges so as to make a cookie cup.
4. Stick cups in the freezer for 15 minutes to firm up the butter.
5. Bake cups at 375F for 15 minutes then remove from the oven and allow to cool in the silicone molds.
6. Cut phyllo dough into long thin 1/2 in strips and place on a baking sheet. Brush melted 2 tbs butter on the phyllo and sprinkle with cinnamon sugar.
7. Bake phyllo strips at 375 for 5 minutes then check. Continue checking at 2 minute intervals until golden brown and crispy.
8. Remove phyllo from the oven and break into smaller phyllo shards into a bowl with cinnamon and sugar.
9. Remove cookie cups from the molds (gently)
10. Fill each cup with a scoop of vanilla ice cream, drizzle with honey and sprinkle with phyllo sugar.

• Prep Time: 25 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: Greek

*Original recipe by Joanie Simon