Name: Baklava Shortbread Cookie Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Mediterranean
Ingredients: 1/2 cup unsalted butter; 1/2 cup packed light brown sugar; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon zest; 1 large egg; 1 1/2 cups all-purpose flour; 1 cup roughly chopped walnuts; 3/4 cup roughly chopped pistachios plus more for garnish; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon salt; 1/3 cup unsalted butter, softened; 6 phyllo sheets, thawed; 1/4 cup unsalted butter, melted; 1/2 cup honey; 3 tablespoons unsalted butter; 3 tablespoons packed light brown sugar; 1 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/8 teaspoon freshly ground nutmeg; 1 1/2 teaspoons vanilla extract

Jump to Recipe

If you adore desserts that bring together a symphony of textures and rich flavors, you are in for a treat with these Baklava Shortbread Cookie Bars. This delightful fusion draws inspiration from classic baklava, marrying the buttery, crumbly goodness of shortbread with the warm, nutty spice of a traditional baklava filling, all topped with flaky phyllo and a luscious honey butter syrup. These bars are irresistibly sweet and satisfyingly crunchy, making them the perfect dessert to wow your friends and family or to indulge in a special moment of sweetness yourself.

Baklava Shortbread Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, yet each plays an essential role in creating the perfect balance of flavors and textures that define Baklava Shortbread Cookie Bars. From rich butter to fragrant spices, every element adds something special to this bake.

Unsalted butter: Provides a creamy richness and tender crumb in both the shortbread base and syrup.
Light brown sugar: Adds deep caramel notes that enhance the overall sweetness and moistness.
Vanilla extract: Elevates the flavor profile with a warm, inviting aroma.
Fresh lemon zest: Gives a bright, citrusy contrast to balance the sweetness.
Large egg: Binds the crust ingredients for that perfect shortbread texture.
All-purpose flour: The foundation of the crust, creating a delicate yet sturdy base.
Walnuts and pistachios: The crunchy, nutty heart of the filling, crucial for authentic baklava flavor.
Granulated sugar: Sweetens the nutty filling just enough without overpowering it.
Ground cinnamon and salt: Spice and enhance the flavor complexity.
Phyllo sheets and melted butter: Create the signature flaky layer that crowns the bars.
Honey, lemon juice, and spices for syrup: The sticky, aromatic glaze that ties everything together with a jewel-like shine.

How to Make Baklava Shortbread Cookie Bars

Step 1: Prepare the Shortbread Crust

Start by preheating your oven and lining a square baking pan with parchment paper to make sure your bars come out like a dream. Cream together butter and brown sugar until fluffy for that buttery base everyone will crave. Adding vanilla, lemon zest, and egg next gives the crust its depth and tender texture. Finally, stir in the flour just until combined—over-mixing will toughen the crust, so keep it light. Press this mixture firmly and evenly into your prepared pan and bake just until it turns a light golden brown around the edges.

Step 2: Mix the Nut Filling

The magic in Baklava Shortbread Cookie Bars truly lies in this crunchy, warmly spiced nut filling. Toss your chopped walnuts and pistachios with sugar, cinnamon, and a pinch of salt to bring out all the aroma and sweetness. Adding softened butter binds the mixture together, creating a crumbly topping that mirrors the classic baklava nut blend beautifully.

Step 3: Assemble the Phyllo Topping

Working with phyllo requires a bit of patience, but the result is worth every buttery brushed sheet. Layer and brush each phyllo sheet with melted butter, then cut into thin strips before sprinkling them generously over the nut layer. These delicate bits will crisp up gloriously as they bake, giving the bars their signature flaky crunch.

Step 4: Bake and Drizzle with Honey Butter Syrup

Once assembled, bake your bars until the phyllo topping is golden brown and irresistibly crisp. While baking, simmer together honey, butter, sugar, lemon juice, and a fragrant blend of warm spices to create an irresistible syrup. As soon as the bars come out, pour this syrup evenly over the top so every bite is bursting with sticky-sweet, spiced decadence. Let them cool completely to set beautifully before slicing.

How to Serve Baklava Shortbread Cookie Bars

Garnishes

Enhance your presentation and add an extra crunch by sprinkling freshly chopped pistachios on top just before serving. A light drizzle of honey over the bars amps up their sticky allure and adds a glossy finish that makes these bars look as good as they taste.

Side Dishes

Baklava Shortbread Cookie Bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. For a sophisticated twist, serve alongside a strong cup of Turkish or Greek coffee—it complements the spices in the bars beautifully.

Creative Ways to Present

Try arranging these bars in a beautiful pattern on a platter, using the triangular cuts to fan them out like petals of a flower. For parties, place each triangle in cupcake liners or on decorative paper doilies to make grabbing a piece easy and elegant for guests.

Make Ahead and Storage

Storing Leftovers

You can easily store your Baklava Shortbread Cookie Bars in an airtight container at room temperature for up to two days. This short window ensures they maintain their crisp phyllo texture and buttery crust without becoming soggy.

Freezing

If you’re looking to make these bars ahead for a special occasion, freeze them without the syrup topping to preserve the flaky layers best. Wrap tightly in plastic wrap and foil, and they will keep well for up to one month. Thaw completely at room temperature before reheating and adding syrup.

Reheating

To bring your bars back to their just-baked crispness, warm them in a low oven for about 5 to 7 minutes. Once heated through, drizzle with fresh honey butter syrup and enjoy that perfect balance of warm, sticky sweetness and crunchy texture.

FAQs

Can I use other nuts instead of walnuts and pistachios?

Absolutely! While walnuts and pistachios provide the classic baklava flavor, almonds or pecans can make delicious substitutes that still deliver terrific texture and flavor.

Do I have to use phyllo sheets in this recipe?

The phyllo adds that signature flaky crunch that elevates these bars, but if you’re short on time, you can skip it and sprinkle chopped nuts on top instead. Just note that the texture will be a bit different.

Is it possible to make these bars gluten-free?

While the original recipe calls for all-purpose flour, you can try swapping in a gluten-free flour blend designed for baking. The texture might differ slightly, but it can still be delicious.

How long does it take for the syrup to set on the bars?

The syrup needs about 4 hours at room temperature to fully soak in and set, so plan to make these a bit in advance to allow them to reach their ideal texture.

Can I make smaller or larger batches of Baklava Shortbread Cookie Bars?

Yes, the recipe scales well! Just adjust your pan size accordingly and keep an eye on baking time, as smaller bars will bake faster and larger ones might require a few extra minutes.

Final Thoughts

These Baklava Shortbread Cookie Bars are one of those extraordinary treats that feel both luxurious and homey at the same time. With buttery layers, fragrant spices, and a sticky sweet finish, they bring a little slice of Mediterranean magic to your kitchen. I can’t wait for you to try them and see just how effortlessly they bring smiles and satisfied sighs with every bite.

Baklava Shortbread Cookie Bars Recipe

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★★★★★

5.2 from 21 reviews

Delight in a decadent fusion of buttery shortbread, spiced nut filling, crispy phyllo layers, and a luscious honey butter syrup in these Baklava Shortbread Cookie Bars. Perfectly balancing textures and flavors, this dessert offers a unique twist on traditional baklava with the comforting richness of shortbread and the delicacy of phyllo dough.

Author: Clara
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 18 servings 1x
Category: Dessert, Bar Cookie
Method: Baking
Cuisine: Mediterranean, Middle Eastern
Diet: Vegetarian

Instructions

Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, ensuring the edges hang over the sides for easy removal later. Set aside.
Make the shortbread crust: In a large bowl, cream together the unsalted butter and light brown sugar on high speed until creamy and smooth, about 5 minutes. Add the vanilla extract, fresh lemon zest, and egg, mixing until fully combined. Gradually add the all-purpose flour and mix until just incorporated. Press the dough evenly into the bottom of the prepared pan using floured hands. Bake for 10 minutes until the edges turn lightly golden. Remove and allow to cool slightly.
Prepare the nut filling: In a medium bowl, combine the roughly chopped walnuts, pistachios, granulated sugar, ground cinnamon, and salt. Add the softened unsalted butter and toss until the mixture forms coarse crumbs. Set aside.
Layer the phyllo: Lay one sheet of thawed phyllo dough on a clean cutting board. Brush it with melted butter, then place another sheet on top and brush again. Repeat until all six sheets are layered and brushed with melted butter. Using a pizza cutter or sharp knife, cut the stacked phyllo into thin strips.
Assemble the bars: Spread the nut mixture evenly over the par-baked shortbread crust. Sprinkle the phyllo strips evenly on top of the nuts. Bake for 18 to 20 minutes until the phyllo is golden brown and crispy.
Make the honey butter syrup: While the bars bake, combine honey, unsalted butter, light brown sugar, lemon juice, ground cinnamon, ground allspice, ground cloves, freshly ground nutmeg, and vanilla extract in a medium saucepan. Heat over medium heat, stirring until all ingredients are melted and the syrup reaches a low simmer. Remove from heat.
Finish and serve: Once the bars are golden and baked through, remove from the oven and immediately pour the warm honey butter syrup evenly over the top. Let cool completely at room temperature for about 4 hours until the bars are set. Using the parchment paper, lift the bars from the pan and transfer to a cutting board. Cut into three even rows, then each row into three squares, and finally cut each square diagonally to create triangles. Garnish with additional chopped pistachios and drizzle with honey if desired. Serve and enjoy.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

Be gentle when working with phyllo dough to avoid tearing.
Ensure the butter for the crust and filling is softened for easier mixing, but the melted butter for brushing phyllo should be warm.
You can substitute walnuts and pistachios with other nuts like almonds or pecans if preferred.
If you prefer a more pronounced lemon flavor, add an extra teaspoon of lemon zest to the crust.
Let bars cool fully before cutting to prevent them from falling apart.
For a gluten-free option, use a gluten-free flour blend in the crust.