Armenian Pakhlava with Nuts
A rich, sweet dessert pastry made of layers of filo dough filled with chopped nuts and sweetened and held together with syrup or honey. This Armenian version often features walnuts and a hint of cinnamon and cardamom.
🧂 Ingredients
- 1 lb (approx. 450g) Filo dough(thawed according to package directions)
- 500 g Walnuts(finely chopped)
- 250 g Unsalted butter(melted)
- 100 g Sugar(for nut mixture)
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cardamom
- 200 g Honey(for syrup)
- 150 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking pan.
💡 Tip: Ensure the oven is fully preheated before baking. - 2
In a bowl, combine the chopped walnuts, 100g sugar, cinnamon, and cardamom. Mix well.
💡 Tip: Chop nuts to a fine consistency, but not a powder. - 3
Carefully unroll the filo dough. Keep it covered with a damp cloth while you work to prevent it from drying out. Lay one sheet of filo in the prepared pan. Brush generously with melted butter. Repeat with 5-7 more sheets, buttering each layer.
💡 Tip: Work quickly and gently to avoid tearing the delicate filo sheets. - 4
Spread half of the walnut mixture evenly over the buttered filo layers. Top with another 5-7 layers of filo, buttering each sheet as before.
💡 Tip: Ensure the nut mixture is evenly distributed for consistent flavor. - 5
Spread the remaining walnut mixture over the filo. Finish by layering the remaining filo sheets on top, buttering each one thoroughly. Trim any excess filo hanging over the edges.
💡 Tip: The top layers should be well-buttered for a golden, crispy finish. - 6
Using a sharp knife, cut the pakhlava into diamond or square shapes, cutting all the way through to the bottom layer. This is best done before baking.
💡 Tip: A serrated knife can help cut through the layers cleanly. - 7
Bake for 45-50 minutes, or until the top is golden brown and crisp. While the pakhlava is baking, prepare the syrup.
💡 Tip: Rotate the pan halfway through baking for even browning. - 8
In a small saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat.
💡 Tip: The lemon juice prevents the syrup from crystallizing. - 9
As soon as the pakhlava comes out of the oven, pour the hot syrup evenly over the hot pastry. Let it cool completely, allowing the syrup to soak in, for at least 4 hours or preferably overnight.
💡 Tip: Pouring hot syrup over hot pakhlava helps it absorb better.
💡 Pro Tips
- ✓Ensure your filo dough is completely thawed but not wet.
- ✓Use good quality nuts for the best flavor.
- ✓Allowing the pakhlava to rest and soak in the syrup is crucial for texture and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped pistachios or almonds along with walnuts.
- Infuse the syrup with a strip of orange or lemon zest.