Desserts
Armenian Baklava with Walnuts
Ingredients
- - 500g (1.1lb) filo pastry sheets
- - 400g (3 cups) walnuts, finely chopped
- - 100g (1/2 cup) sugar
- - 1 tsp ground cinnamon
- - 1/4 tsp ground cloves
- - 250g (1 cup) unsalted butter, melted
- - For the syrup: 250g (1 1/4 cups) sugar, 250ml (1 cup) water, 1 tbsp lemon juice, 1 tbsp honey
Method
- Combine chopped walnuts, sugar, cinnamon and cloves in a bowl for the filling.
- Brush the baking dish with melted butter and layer 8 sheets of filo, brushing each with butter.
- Sprinkle a third of the walnut filling evenly over the filo.
- Repeat layering 6 more sheets of buttered filo, then another third of the filling, twice more, finishing with a top layer of 8 buttered filo sheets.
- Using a sharp knife, cut the assembled baklava into diamond shapes before baking.
- Bake at 160C (320F) for 40-45 minutes until deep golden and crisp.
- While baking, make the syrup by simmering sugar, water and lemon juice for 10 minutes, then stir in honey off the heat.
- Pour the hot syrup evenly over the baklava as soon as it comes out of the oven, letting it soak in fully.
- Cool completely, at least 4 hours, before serving to allow the layers to set.
Introduction: Armenian baklava — known locally as pakhlava — is layered with generous amounts of ground walnuts and fragrant with cinnamon and clove, distinguishing it from the pistachio-forward versions found elsewhere in the region.
Cultural Background: Armenian baklava — known locally as pakhlava — is layered with generous amounts of ground walnuts and fragrant with cinnamon and clove, distinguishing it from the pistachio-forward versions found elsewhere in the region. It is traditionally cut into diamond shapes and often prepared for the New Year and Christmas holidays, when it is shared generously among family and neighbours.
Tips: Cutting the baklava before baking, not after, ensures clean diamond pieces and lets the syrup soak evenly into every layer. Keep filo covered with a damp cloth while working, as it dries and cracks quickly.
Variations: Some Armenian bakers add a thin layer of ground cloves between every few sheets for a more intense spice note. A mix of walnuts and almonds can be used for a different texture.
Storage: Keeps at room temperature, covered, for up to 1 week.
Reheating: Best served at room temperature; warming is not necessary or traditional.
Nutrition: Per piece (of 24): approx. 210 kcal, 3g protein, 13g fat, 22g carbohydrates, 1g fibre.
FAQs:
Q: Why is Armenian baklava different from Turkish or Greek versions? A: Armenian pakhlava is distinguished by its generous walnut filling and warm spicing of cinnamon and clove, rather than the pistachio filling common in other regional versions. Q: Why pour hot syrup over hot baklava? A: Pouring hot syrup over a freshly baked, hot baklava (rather than cold syrup on hot pastry, or the reverse) is a common Armenian method that helps the syrup absorb evenly without making the pastry soggy.
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