Baku Pakhlava (باكو پخلاوا) — Azerbaijani Diamond-layer pastry with nuts and saffron syrup

• 450 gAll-purpose flour (plus 20 g for dusting)
• 220 mlWhole milk (lukewarm, 35–38°C)
• 7 gInstant yeast
• 25 gGranulated sugar
• 4 gFine salt
• 2Egg yolks (from large eggs)
• 60 gUnsalted butter (melted and cooled)
• 250 gWalnuts (lightly toasted and cooled)
• 150 gBlanched almonds (lightly toasted and cooled)
• 1.5 tspGround cardamom
• 0.5 tspGround cinnamon
• 1Egg yolk
• 0.25 tspSaffron threads (about 0.5 g)
• 60 mlBoiling water (for blooming saffron)
• 180 mlWater
• 60 gHoney
• 10 mlLemon juice
• 18Walnut halves (one per diamond)

Instructions

1. 1

   Bloom the saffron first so it has time to deepen in color and aroma. Crush the saffron threads with 1 tsp sugar, then pour over 60 ml boiling water and cover for 20 minutes.

2. 2

   Make the dough by whisking lukewarm milk, yeast, and 25 g sugar in a bowl until dissolved. Rest 5 minutes, then add egg yolks, salt, and 60 g melted butter and whisk until smooth.

3. 3

   Add the flour and mix until a shaggy dough forms, then knead 8–10 minutes until elastic and only slightly tacky. Cover and proof in a warm spot until doubled, about 45 minutes, because a well-risen dough rolls thinner without tearing.

4. 4

   Prepare the nut filling while the dough rises by pulsing walnuts and almonds to a coarse meal with a few small chunks for texture. Mix with 180 g sugar, cardamom, and cinnamon, then keep covered so it stays fragrant and doesn’t dry out.

5. 5

   Heat the oven to 170°C and lightly butter a 30 x 22 cm baking pan. Melt 180 g butter for layering and keep it warm; if it cools and thickens, the layers won’t separate cleanly.

6. 6

   Punch down the dough and divide it into 10 equal pieces for 10 thin layers. Keep pieces covered as you work, because exposed dough skins over and becomes difficult to roll paper-thin.

7. 7

   Roll the first piece into a rectangle slightly larger than the pan, then lay it in and trim the edges. Brush lightly with melted butter, using about 1 to 1.5 tbsp per layer so the pastry bakes flaky rather than greasy.

8. 8

   Roll and add the second and third layers, brushing each with butter. After the third layer, spread one-third of the nut filling evenly, pressing gently so it adheres without compacting into a dense slab.

9. 9

   Add the fourth and fifth layers with butter between them, then spread the second third of the nut filling evenly. Keep the filling 5 mm away from the edges so it doesn’t burn where the syrup later concentrates.

10. 10

    Add the sixth and seventh layers with butter between them, then spread the final third of the nut filling. Finish with the eighth, ninth, and tenth layers, brushing butter between each and leaving the very top unbuttered for the egg wash to grip.

11. 11

    Whisk 1 egg yolk with 15 ml milk and brush a thin, even coat over the top layer. Let the tray rest 10 minutes so the surface slightly dries, which helps you cut clean diamonds without dragging the dough.

12. 12

    Cut the pastry into diamonds using a sharp knife: first cut long diagonal lines, then cross them to form 18 pieces. Press a walnut half into the center of each diamond, pushing just enough to anchor it without piercing all layers.

13. 13

    Bake at 170°C for 35 minutes until the top is set and lightly golden. Reduce the oven to 160°C and bake 15–20 minutes more, because a slightly longer, gentler finish cooks the center layers without overbrowning the surface.

14. 14

    While it bakes, cook the syrup by combining 250 g sugar and 180 ml water in a saucepan and simmering 8 minutes after it reaches a steady simmer. Stir in honey, lemon juice, and the bloomed saffron infusion, then simmer 2 minutes and remove from heat.

15. 15

    When the pakhlava comes out, immediately spoon 220 ml of hot syrup evenly over the hot pastry, focusing on the cut lines so it penetrates. Cool at room temperature for at least 3 hours before serving, because the layers set and the syrup distributes evenly as it rests.