Baklava Thumbprint Cookies

Baklava may have a varied history with a disputed origin story, but there is no disputing that it is delicious.

The discussion over the origins of Baklava even got so heated that it boiled over into the “Baklava War” in 2006. Thankfully there wasn’t a violent uprising, but after the chefs of Cyprus claimed baklava as their national emblem for the 20th anniversary of Europe Day at the Vienna summit Turkey had some stern words for them. They even have a town that is called the “cradle of baklava” – Gazientep. Officially the EU has given protected status to the dessert for Turkey, but all of the regions still enjoy their individual variations and histories.

This delicate sweet pastry is found throughout the Mediterranean, the Balkans, and the Middle East. Many nations claim it as their own and each has taken the basic concept and adapted it to their culture. But the basics are phyllo, nuts, and honey syrup.

Making baklava is definitely a process, but well worth it.

To begin, take one thin sheet of phyllo and brush it with oil or butter. Top it with another sheet of phyllo and brush with your fat of choice. Depending on the recipe you will continue this from two to fifteen dough sheets. After several layers of dough and butter (or oil) you top it with a mixture of nuts and spices. Top with more brushed phyllo layers and another nut layer. Finish off with dough layers.

The other important piece to this dish is the syrup made of water, sugar, honey, and a flavor such as lemon, rose water, or orange blossom. This sweet mixture gets poured all over the fresh from the oven baklava and then it needs to sit for at least an hour before enjoying.

As you can see it is a time-consuming dish, but when given the time and attention it deserves creates an unforgettable and delicate dessert.

These cookies take the major flavors of traditional baklava and put them in a holiday favorite – thumbprint cookies. The cookie is a honey cinnamon pillow that nestles the walnut honey syrup in the middle.

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