Pakhlava
Pakhlava is a traditional Georgian dessert made from thin layers of dough, a walnut filling, and honey syrup. This recipe stands out with the addition of meringue, which gives it a special tenderness.
Ingredients
- Egg6 pieces
- water200 ml
- Vodka1 tbsp
- Vanilla1 tsp
- soured cream1 tsp
- Honey3 tbsp
- Salt1 tsp
Instructions
9 steps- 1
Separate the eggs: keep the whites for the meringue, yolks for the dough, and set aside one yolk for brushing on top.
10 min
- 2
Whisk 5 egg yolks, add a pinch of salt, 200 ml cold water, 1 tbsp vodka, 50 g vinegar, and vanilla. Gradually work in the flour until a soft, pliable dough forms.
20 min
- 3
Divide the dough into 3 portions. Spread each portion twice with softened butter and chill in the refrigerator for 30 minutes.
30 min
- 4
Roll out and bake one layer separately at 180°C for about 15 minutes; this layer will go in the middle during assembly.
15 min
- 5
For the meringue, whip 6 egg whites with a pinch of salt. Gradually add sugar and vanilla until stiff peaks form, then gently fold in chopped walnuts and raisins.
15 min
- 6
Assemble the pakhlava: place the first raw dough layer in a baking pan, spread half of the meringue, top with the baked middle layer, spread the remaining meringue, and cover with the third raw layer.
10 min
- 7
Score the top into diamond shapes without cutting completely through the bottom layer. Brush with a mix of 1 egg yolk and 1 tsp sour cream, then place an almond on each diamond.
10 min
- 8
Bake at 200°C for 30 - 40 minutes until golden brown.
35 min
- 9
5 minutes before baking finishes, prepare the syrup: simmer honey, water, and sugar for 2 - 3 minutes, then pour the hot syrup evenly into the cuts of the baked pakhlava.
5 min
Nutrition
1 serving ≈ 486 g
Nutrition values are estimates. - means data is unavailable.
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