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Pakhlava

Name: Pakhlava
Total time: 150 min
Yield: Serves 16
Cuisine: Azerbaijan
Ingredients: 400g All-purpose flour; 1 tsp Dry yeast; 200ml Milk; 1 Egg; 150g Butter; 250g Walnuts; 200g Sugar; 1 tsp Cardamom powder; A pinch Saffron; 150g Honey

Dessert

⏱ 150 min

👥 Serves 16

Difficulty ⭐⭐⭐

Thin layers of dough and walnuts soaked with saffron and honey syrup — a celebration sweet for Novruz.

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📖 The Story Behind This Dish

Azerbaijani pakhlava differs from Turkish baklava: yeast dough is layered many times with a walnut and cardamom filling, cut into diamonds, and baked. The top is tinted with saffron and honey syrup is poured over after baking. It's an essential sweet for Novruz, the spring equinox celebration.

🌆 Where it's eaten: On Novruz in March, platters of diamond-shaped pakhlava and shekerbura fill tables in every home and are offered to visiting guests.

🥕 Ingredients (serves 16)

All-purpose flour 400g
Dry yeast 1 tsp
Milk 200ml
Egg 1
Butter 150g
Walnuts 250g
Sugar 200g
Cardamom powder 1 tsp
Saffron A pinch
Honey 150g

👩‍🍳 Instructions

Dissolve the yeast in warm milk, add the flour, egg, and 50g melted butter, knead, and let rise 1 hour.
Finely crush the walnuts and mix with 150g sugar and the cardamom.
Divide the dough into 8 and roll each very thin. Layer dough and walnuts alternately in a pan, ending with dough.
Score into diamonds, place a walnut half in the center of each, and brush the top with saffron soaked in hot water.
Bake at 170°C for 40–50 minutes.
Pour over a syrup of warmed honey, the remaining sugar, and a little water and let it soak in overnight.

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