Paxlava (پاخلاوا) — Azerbaijani Walnut-Layered Pastry Soaked in Syrup

• 450 gAll-purpose flour
• 200 mlWhole milk (lukewarm, 35–38°C)
• 80 gUnsalted butter (melted and cooled)
• 1Egg (large)
• 1Egg yolk
• 25 gGranulated sugar
• 7 gInstant yeast
• 4 gFine salt
• 350 gWalnuts (finely ground, not paste)
• 2 tspGround cardamom
• 1 tspGround cinnamon
• 0.25 tspSaffron threads (bloomed in 15 ml hot water)
• 16Walnut halves (one per diamond)
• 220 mlWater
• 60 gHoney
• 15 mlLemon juice
• 10 mlRose water (optional but traditional)

Instructions

1. 1

   Make the dough base by whisking the lukewarm milk, sugar, and yeast in a bowl and resting it for 5 minutes until lightly foamy. Add the egg, egg yolk, melted butter, and salt, then mix in the flour until a shaggy dough forms.

2. 2

   Knead the dough for 8–10 minutes until smooth and elastic, adding no more than 10 g extra flour only if it is sticking heavily. Cover and let it rise at warm room temperature for 45 minutes, until slightly puffy but not doubled.

3. 3

   Prepare the filling by combining the finely ground walnuts, sugar, cardamom, and cinnamon in a bowl. Stir thoroughly so the sugar and spices are evenly distributed and the mixture stays loose rather than clumping.

4. 4

   While the dough rests, make the syrup by bringing sugar and water to a gentle boil in a saucepan, stirring just until dissolved. Simmer for 6 minutes, then add honey and lemon juice and simmer 2 minutes more before turning off the heat and stirring in rose water.

5. 5

   Cool the syrup to warm room temperature so it will soak without making the pastry soggy. Set it aside uncovered so excess steam escapes and the syrup stays clear and glossy.

6. 6

   Heat the oven to 170°C and lightly grease a 30 x 20 cm baking pan. Divide the dough into 10 equal pieces by weight, then keep them covered to prevent drying while you roll.

7. 7

   Roll the first dough piece into a thin sheet slightly larger than the pan, then lay it in and trim the edges. Brush the surface with a thin, even layer of melted butter so the layers separate cleanly after baking.

8. 8

   Roll and add the next 4 sheets the same way, brushing each with melted butter before adding the next. After the 5th sheet is buttered, sprinkle on one-third of the walnut filling and spread it evenly to the corners.

9. 9

   Add 2 more buttered sheets, then spread the second third of the filling evenly. Add 2 more buttered sheets, then spread the final third of the filling, keeping the surface level so the top bakes evenly.

10. 10

    Roll the final sheet and place it on top, then brush generously with melted butter to help it brown. Press very gently with your palms to settle the layers without compressing them into a dense block.

11. 11

    Mix the egg yolks with milk and the bloomed saffron water, then brush the top in a smooth, even coat. Cut the pastry into 16 diamonds with a sharp knife, slicing all the way down to the pan so syrup can travel through the cuts.

12. 12

    Place one walnut half in the center of each diamond and bake for 45–55 minutes until deep golden and the edges are visibly crisp. If the top browns too quickly after 35 minutes, tent loosely with foil and continue baking to fully cook the inner layers.

13. 13

    Remove the pan from the oven and immediately pour the cooled, warm-room-temperature syrup evenly over the hot pastry, aiming for the cut lines first. Let the Paxlava rest at least 4 hours, ideally overnight, so the syrup fully absorbs and the layers set for clean slices.