Paxlava (Azerbaijani Walnut Layered Pastry)
In short: Soft yeasted dough layered with butter, ground walnuts and cardamom, cut into diamonds, glazed with saffron and finished with a light syrup. It takes about 2 h in total and makes 15 servings.
- Prep
- 1 h 15 min
- Cook
- 45 min
- Resting
- 5 h
- Total
- 2 h
- Servings
- 15
- Difficulty
- Challenging
- Calories
- 435 kcal
Paxlava is the showpiece sweet of Novruz and other celebrations in Azerbaijan, cut into diamonds and topped with a hazelnut. The pastry is made from a soft yeasted dough rolled into thin sheets, brushed with butter and layered around a thick bed of ground walnuts and cardamom. A saffron glaze gives the top its deep golden color, and a light syrup soaks in after baking.
Instructions
- Stir the flour, yeast, sugar and salt together. Add the milk, sour cream, 2 egg yolks and melted butter and knead for 8 minutes into a soft, smooth dough. Cover and let rise for 1 hour, until doubled.
- Mix the ground walnuts, sugar and cardamom for the filling. Heat the oven to 180°C (350°F) and butter a 23 x 33 cm (9 x 13 in) baking pan.
- Divide the dough into 6 equal pieces. Roll each one into a rectangle the size of the pan, as thin as you can without tearing, about 2 mm (1/12 in).
- Lay one sheet in the pan and brush it with melted butter. Add two more sheets, brushing each with butter, then spread the walnut filling evenly over the top.
- Cover with the remaining 3 sheets, brushing each with butter, and press down gently.
- With a sharp knife, cut through all the layers into diamonds about 5 cm (2 in) across. Mix the yolk, milk and saffron water, brush it over the top and press a hazelnut into the center of each diamond.
- Bake for 40 to 45 minutes, until deep golden brown.
- While it bakes, simmer the sugar, water, honey and lemon juice for 8 minutes, then cool the syrup to room temperature.
- Spoon the cooled syrup slowly into the cuts of the hot pastry. Let it stand for at least 4 hours before serving, so the syrup can soak in.
Tips
- Pour cool syrup over hot pastry, never hot over hot. It soaks in evenly and the layers stay crisp instead of turning soggy.
- Short on time? Brushed fresh filo sheets make a lighter, crispier version. The texture is different from Azerbaijani paxlava, but it is easier to handle.
Questions and answers
How long does paxlava keep?
Covered at room temperature, it keeps for 5 to 6 days. It tastes best on the second day, once the syrup has spread through the layers.
Can I use other nuts in paxlava?
Yes. Ground hazelnuts or almonds are common, alone or mixed with walnuts. Keep the same weight of nuts.
What does the saffron glaze do?
It gives the top its deep golden color and a light floral aroma. If you have none, skip it and brush with egg yolk and milk only.
How long does it take to make Paxlava (Azerbaijani Walnut Layered Pastry)?
About 2 h in total: 1 h 15 min of preparation and 45 min of cooking.
How many calories are in Paxlava (Azerbaijani Walnut Layered Pastry)?
About 435 kcal per serving, with 6 g of protein, 47 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 47 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
