Azerbaijani Pakhlava

1. 1

   Dissolve yeast in warm milk and add a little sugar. Let it sit for 10 minutes.

   10 min

2. 2

   Add salt, egg and yeast mixture to the flour. Knead the dough. The dough should be elastic and not stick to your hands.

   15 min

3. 3

   Cover the dough and leave it in a warm place for 1 hour to rise.

   60 min

4. 4

   Blend or finely chop the walnuts. Mix with sugar and cardamom (if using).

   10 min

5. 5

   Preheat oven to 180 degrees Celsius.

   5 min

   180°C

6. 6

   Divide the dough into 10-12 equal parts. Roll out each part very thinly.

   20 min

7. 7

   Place the first layer of dough on a greased baking sheet, brush with melted butter. Repeat the process until half of the dough is used. Then sprinkle half of the walnuts. Repeat the layers with the remaining dough and walnuts. Brush the last layer with only melted butter.

   15 min

8. 8

   Cut the pakhlava into diamond shapes and bake for 35-45 minutes, until golden brown.

   40 min

   180°C

9. 9

   For the syrup, boil water and sugar. Cook for 5-7 minutes until thickened. Add honey and stir.

   7 min

10. 10

    Pour the hot syrup over the baked pakhlava and let it cool.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.