For the filling
For the syrup
For the dough
For the layers and topping
For the topping
Method
- 1.Pulse the walnuts in a blender in small batches so they don't release their oil. Add the sugar and ground cardamom, and mix well.
- 2.Boil the water and sugar over low heat. Once it boils, add the lemon juice and cook for about 15 minutes. Remove from heat and let it cool.
- 3.Mix the sugar and yeast in warm milk. After 10 minutes, pour this mixture into a large bowl. Add the egg, vanilla, salt, and melted warm butter, and mix.
- 4.Add 3.5 cups of flour, then gradually add the remaining flour while kneading. Without letting the dough rest, divide it into 2 large and 6 small pieces and roll them into balls. Cover and let them rest for 10 minutes.
- 5.Roll out the dough pieces thinly. Grease the baking dish. First, place a large dough layer, brush with butter, and sprinkle with the filling. Then place one of the small dough layers, add butter and filling again. Continue this process until the last small dough layer.
- 6.Brush only butter on the last small layer; do not add filling. Then place the second large dough layer on top and cut into a diamond (pakhlava) pattern.
- 7.Mix the egg yolks with corn oil and brush over the top. Place a hazelnut on each piece and bake in a preheated oven at 150°C on the top-and-bottom setting.
- 8.When the top is slightly firm, remove from the oven, re-cut along the lines, and pour the remaining melted butter over it. Return to the oven and bake until golden brown. Finally, pour the cooled syrup over the hot pakhlava and serve.
Notes
- Baking dish: 25x30 cm.
- Cup size: 200 ml.
- Do not grind the cardamom together with the walnuts in the blender, as it may not grind into a fine powder.
Dessert recipesBread and pastry recipesAzerbaijani recipesRecipes for the holiday table