Pakhlava (پاخلاوا) — Azerbaijani Diamond-Cut Baklava with Cardamom

• 420 gAll-purpose flour (plus 20 g for dusting)
• 180 mlWhole milk (lukewarm, 35–38°C)
• 60 gUnsalted butter (melted and cooled)
• 2Egg yolks
• 25 gGranulated sugar
• 7 gInstant yeast
• 4 gFine salt (about 3/4 tsp)
• 2 tspGround cardamom (freshly ground if possible)
• 350 gWalnuts (finely ground, not paste)
• 0.25 tspSaffron threads (bloomed in 15 ml hot water)
• 24Walnut halves (one per diamond)
• 200 gHoney
• 120 mlWater
• 10 mlLemon juice (2 tsp)
• 5 mlRose water (1 tsp)

Instructions

1. 1

   Make the dough base by whisking the lukewarm milk, sugar, and yeast in a bowl until dissolved. Let it stand for 8 minutes, then whisk in the melted butter, egg yolks, salt, and ground cardamom.

2. 2

   Add the flour and mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Cover the bowl and let the dough rise at room temperature for 45 minutes, or until about 1.5× in size.

3. 3

   Prepare the nut filling by combining the ground walnuts, sugar, cardamom, and salt in a bowl. Mix thoroughly so the sugar is evenly distributed and the nuts remain crumbly rather than oily. Set the filling aside at room temperature so it spreads easily between layers.

4. 4

   Preheat the oven to 170°C and place a rack in the middle. Grease a 30 x 20 cm baking pan with 15 g of the melted butter and line the base with parchment if you want easier lifting. Keep the remaining melted butter warm so it doesn’t solidify while you work.

5. 5

   Divide the risen dough into 10 equal pieces for traditional thin layers. Keep the pieces covered with a towel so they don’t dry out while you roll. Lightly flour the work surface and roll one piece into a very thin sheet sized to the pan.

6. 6

   Lay the first sheet in the pan and brush it with about 1 tablespoon (14 g) of melted butter, reaching all corners. Add the second sheet, brush again with butter, and repeat for 3 sheets total. These first layers create a sturdy base that stays crisp under the filling.

7. 7

   Spread one-third of the nut filling evenly over the buttered layer, pressing lightly so it adheres without compacting. Add two more dough sheets, buttering each one as you go. Spread the second third of the filling evenly to maintain consistent thickness in every diamond.

8. 8

   Add two more sheets, buttering each, then spread the final third of the nut filling. Finish with the last three dough sheets, brushing each with butter, and brush the top generously so it bakes glossy and evenly browned. Gently press the surface to level the pastry without squeezing out butter.

9. 9

   Mix the egg yolks with the milk, then stir in the bloomed saffron water to make a deep golden egg wash. Brush the top evenly in a thin layer to avoid pooling in the cuts. Let the assembled pastry rest for 10 minutes so the layers relax and cut cleanly.

10. 10

    Cut the pastry into diamonds by first making parallel diagonal cuts about 4 cm apart, then cutting across in the opposite diagonal direction to form 24 pieces. Press a walnut half into the center of each diamond so it adheres before baking. Re-trace the cuts lightly to ensure the knife reaches the bottom, which helps syrup absorb later.

11. 11

    Bake for 15 minutes at 170°C, then reduce the oven to 160°C and bake for 35–40 minutes more until deeply golden and the edges look crisp. If the top browns too fast, tent loosely with foil for the last 10 minutes. Remove from the oven and immediately re-cut along the lines while the pastry is hot and pliable.

12. 12

    While the pakhlava bakes, make the syrup by combining honey, sugar, water, and lemon juice in a saucepan. Bring to a gentle boil, then simmer for 6–7 minutes until slightly thickened, aiming for about 104–106°C if using a thermometer. Turn off the heat and stir in the rose water for aroma without bitterness.

13. 13

    Pour the hot syrup evenly over the hot pakhlava in two passes, waiting 2 minutes between pours so it absorbs rather than floods. Tilt the pan gently to help syrup reach the corners and cut lines. Let the pastry cool completely at room temperature for at least 4 hours so the layers set and the syrup distributes.

14. 14

    Once fully cooled, lift out (if parchment-lined) and separate the diamonds with a thin knife along the cut lines. Serve at room temperature so the butter aroma and cardamom are most pronounced. For the cleanest presentation, wipe the knife between cuts and handle pieces with a flat spatula.