For the filling
For the syrup
For the dough
For between layers and topping
For the topping
Method
- 1.For the filling: Process the walnuts in a food processor in small batches so they don't release their oil. Add ground cardamom and sugar, then mix.
- 2.For the syrup: Cook sugar and water over low heat. Once it boils, squeeze in the lemon juice and boil for another 15 minutes, then let it cool to room temperature.
- 3.For the dough: Mix warm milk, sugar, and yeast in a cup. After 10 minutes, pour the milk mixture into a large bowl, add the egg, vanilla, salt, and warm melted butter, and mix.
- 4.Add 3.5 cups of flour and knead, gradually adding the remaining half cup of flour as you go.
- 5.Without waiting, divide the dough into 2 large and 6 small pieces, shape them into balls, cover, and let rest for 10 minutes.
- 6.Roll out the dough balls. Grease the baking dish with butter. Place the first large layer of dough, brush with butter, and sprinkle with filling. Add a small layer of dough, brush with butter, and add filling. Repeat this until the last small layer.
- 7.Brush the last small layer only with butter (no filling). Then place the second large layer of dough on top.
- 8.Cut into a diamond (pakhlava) shape. Mix the egg yolks with corn oil and brush over the top. Place a hazelnut on each piece.
- 9.Bake in a preheated oven at 150°C (300°F) on top-and-bottom heat.
- 10.When the top is firm, remove from the oven, recut along the lines, and pour the remaining melted butter over it.
- 11.Return to the oven and bake until the top is golden brown.
- 12.Once out of the oven, pour the cooled syrup over the hot pakhlava.
Notes
- Baking dish size: 25x30 cm.
- Cup size: 200 ml.
- Keep a close eye on the pakhlava while baking, as it can burn easily.
Dessert recipesBread and pastry recipesAzerbaijani recipesRecipes for the holiday table