Ingredients
For the filling
For the syrup
For the dough
For between the layers and the top
For the top of the pakhlava
Method
- 1.For the filling, pulse the walnuts in a food processor in small batches so they don't release their oil. Add the ground cardamom and granulated sugar, and mix well.
- 2.For the syrup, cook the granulated sugar and water over low heat. Once it boils, squeeze in the lemon juice and boil for an additional 15 minutes, then let it cool to room temperature.
- 3.For the dough, mix the warm milk, granulated 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. Without waiting, divide the dough into 2 large and 6 small pieces, roll them into balls, cover, and let rest for 10 minutes.
- 5.Roll out the dough balls. Grease the baking dish with butter. Place the first large layer of dough, brush with butter, and sprinkle with the filling. Then place a small layer of dough, add butter and filling again, and repeat this until the last small layer.
- 6.Brush only butter on the last small layer (no filling needed), then place the second large layer of dough on top. Cut into diamond shapes (pakhlava shape), brush the top with a mixture of egg yolks and corn oil. Place the hazelnuts on top and bake in a preheated oven at 150°C (top and bottom heat).
- 7.When the top hardens, remove from the oven, re-cut along the lines, and pour the remaining melted butter over it. Return to the oven and bake until the top is golden brown.
- 8.Once out of the oven, pour the cooled syrup over the hot pakhlava.
Notes
- Baking dish size: 25x30 cm.
- Cup size: 200 ml.
- Be careful while baking, as pakhlava can burn easily.
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