Pakhlava is a highly significant component of Azerbaijani tea tables and a traditional dessert prepared for the Novruz holiday.
There are several types, notably Baku, Guba and Ganja pakhlava, each with its own preparation and presentation. Ganja pakhlava, for instance, is usually cooked on a wood fire in a copper pan and cut into rather large diamond shapes. Guba pakhlava begins its preparation process with the making of what is called rishda pakhlava layers. Baku pakhlava is the most ancient classic form of this pastry, with its dark golden caramelised complexion. The delicacy is often sliced into diamond shapes, representing stars. Pakhlava holds a special place in celebrations, such as weddings and engagements, where it is often featured in gift baskets.
Below are the ingredients and recipe to prepare this delicious dish:
Ingredients per 10 kg of pakhlava
- Wheat flour - 2.5 kg
- Sour cream - 330 g
- Melted butter - 1.39 kg
- Eggs - 12
- Yeast - 17 g
- Walnuts - 2.5 kg
- Granulated sugar - 3 kg
- Honey - 180 g
- Cardamom - 30 g
- Saffron - 0.1 g
- Water - 600 ml
Preparation
In a bowl, dissolve the yeast in warm water (25-35°C), add flour, eggs, butter and sour cream, then knead the dough. The water should account for 20-25% of the volume of the flour at this point. Allow the prepared dough to rise at a temperature of 30-35°C. After that, divide the dough into 800 g portions and roll them out to a thickness of 20-30 mm. Place each rolled-out dough in a pan, butter it and add the filling on top. The filling is prepared from crushed walnuts, sugar and spices. Brush the top of the pakhlava with egg yolk and cut it into diamond shapes. Bake the product in the oven at 180-200°C for 30-40 minutes. Once the pakhlava is baked, butter it again and leave it in the oven for an additional 5 minutes. Finish by adding warm honey to the pakhlava.
Allergens
Flour, eggs, walnuts, honey.
