Pakhlava

Name: Pakhlava
Prep time: 60 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: Azerbaijan
Ingredients: 500g filo pastry; 400g walnuts, ground; 200g sugar; 1 tsp saffron in warm water; 1 tsp cardamom; 200g butter, melted; 200g honey; 100ml water; whole cloves for decoration

Azerbaijan

Made for Nowruz, the Persian New Year. Azerbaijani pakhlava is distinctive for its saffron and cardamom spicing.

Azerbaijani baklava — layered walnut and saffron filo diamonds soaked in honey syrup, with a clove pressed into each diamond. Denser and more aromatic than other versions.

Photo: Khadija1215

Prep

60 mins

Cook

45 mins

Difficulty

Hard

Calories

505 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gfilo pastry

400gwalnuts, ground

200gsugar

1 tspsaffron in warm water

1 tspcardamom

200gbutter, melted

200ghoney

100mlwater

whole clovesfor decoration

Method

Mix walnuts, sugar, cardamom and saffron. Layer filo sheets with walnut mixture, buttering each layer.

Cut into diamonds before baking. Place a clove in each. Bake at 180°C for 40 minutes.

Boil honey with water to a syrup. Pour over hot pakhlava. Leave to soak overnight.

Chef's Tip

Press a clove into each diamond before baking — it is the defining visual of Azerbaijani pakhlava.

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Pakhlava

Ingredients

Method

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