Paxlava (پاخلاوا) — Ganja-Style Azerbaijani Diamond Baklava with Walnuts and Syrup

• 500 gall-purpose flour
• 7 ginstant yeast (1 standard packet)
• 30 ggranulated sugar
• 6 gfine salt
• 220 mlwhole milk (warmed to 35–38°C)
• 2egg yolks
• 80 gunsalted butter (melted and cooled slightly)
• 60 gsour cream (full-fat)
• 450 gwalnuts (finely ground, not paste)
• 2 tspground cardamom
• 1 tspground cinnamon
• 1egg yolk (for egg wash)
• 0.25 tspsaffron threads (bloomed in 15 ml hot water)
• 24whole cloves (one per diamond)
• 250 ghoney
• 120 mlwater
• 15 mllemon juice
• 10 mlrose water (optional but traditional)

Instructions

1. 1

   Make the dough base by mixing the flour, instant yeast, sugar, and salt in a large bowl until evenly combined. Add the warm milk, 2 egg yolks, melted butter, and sour cream, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8–10 minutes until smooth, elastic, and only slightly tacky; if needed, add 10–20 g flour during kneading to control stickiness. Shape it into a ball, cover, and let it rise at 24–27°C for 45–60 minutes until about doubled.

3. 3

   Prepare the filling while the dough rises by combining the ground walnuts, sugar, cardamom, and cinnamon in a bowl. Mix thoroughly so the spices are evenly distributed and the mixture looks like damp sand rather than clumpy paste.

4. 4

   Preheat the oven to 170°C and grease a 30 x 20 cm baking pan with 10 g of the melted butter from the layering amount. Keep the remaining melted butter warm so it stays fluid and brushes on thinly.

5. 5

   Divide the risen dough into 9 equal pieces for 9 layers, keeping them covered to prevent drying. Roll each piece into a thin rectangle roughly the size of the pan; aim for about 2–3 mm thickness so the final pastry bakes tender rather than bready.

6. 6

   Lay the first sheet in the pan and brush it with about 1 tablespoon (15 g) melted butter, reaching the corners. Add a thin, even layer of walnut filling (about 75–80 g), then gently press to level it without compacting.

7. 7

   Repeat layering with dough sheet, melted butter, and walnut filling for the next 7 sheets, keeping the filling evenly divided so every slice is consistent. Place the final (9th) dough sheet on top and brush generously with melted butter to encourage a glossy, well-browned surface.

8. 8

   Mix the egg yolk with 15 ml milk and the bloomed saffron water, then brush the top evenly for the classic golden color. Let the assembled paxlava rest for 10 minutes so the top sheet relaxes and cuts cleanly without tearing.

9. 9

   Cut the pastry into diamonds by first making parallel diagonal cuts in one direction, then crossing them at the same angle to form even shapes. Press one clove into the center of each diamond so it stays in place during baking and perfumes the top.

10. 10

    Bake at 170°C for 40–45 minutes until deep golden and the edges look set and slightly pulled from the pan. If the top browns too quickly after 30 minutes, cover loosely with foil and continue baking so the center cooks through.

11. 11

    Make the syrup during baking by combining honey, sugar, water, and lemon juice in a small saucepan and bringing it to a gentle boil. Simmer for 6–8 minutes until slightly thickened, then remove from heat and stir in rose water.

12. 12

    As soon as the paxlava comes out of the oven, pour 220 g of the hot syrup evenly over the hot pastry, focusing on the cut lines so it penetrates the layers. Let it cool in the pan for at least 3 hours to fully absorb and set, then re-cut along the lines and serve.