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Baklava Shortbread Cookie Bars Recipe

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.

Ingredients

Scale

Shortbread Crust:

  • 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

Filling:

  • 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

Honey Butter Syrup:

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Keywords: Baklava, Shortbread Cookie Bars, Nut Bars, Honey Syrup Dessert, Pistachio, Walnut, Phyllo Dough

Find it online: https://kitchenbyclara.com/baklava-shortbread-cookie-bars-recipe/