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.
[tasty-recipe id=”6906″]
*Original recipe by Joanie Simon
