Azerbaijani Paxlava Baklava
The Quirky Foodster Team
Ingredients
- Filo pastry — 20 sheets
- Unsalted butter, melted — 250 g (1 cup)
- Walnuts, finely chopped — 400 g (3.5 cups)
- Sugar (for filling) — 100 g (1/2 cup)
- Ground cardamom — 1/2 tsp
- Saffron threads, ground — 1/4 tsp
- Sugar (for syrup) — 300 g (1.5 cups)
- Water — 250 ml (1 cup)
- Lemon juice — 1 tbsp
- Whole hazelnuts or almonds, for garnish
Method
- Preheat oven to 180C (350F) and butter the baking tray.
- Mix the chopped walnuts with sugar and cardamom for the filling.
- Layer 6 sheets of filo in the tray, brushing each generously with melted butter.
- Spread a third of the walnut filling evenly over the pastry, then repeat layering filo and filling twice more, finishing with a final 6 sheets of buttered filo on top.
- Cut into diamond shapes before baking, and press a whole nut into the centre of each diamond.
- Dissolve the saffron in a tablespoon of warm water and brush over the top layer for its characteristic golden colour.
- Bake for 35-40 minutes until deep golden and crisp.
- Meanwhile, dissolve sugar in water with lemon juice and simmer 5 minutes to make a light syrup.
- Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven, and leave to soak for at least 4 hours before serving.
Introduction: Azerbaijani paxlava is a diamond-cut, saffron-hued layered pastry filled with ground walnuts and lightly spiced with cardamom, traditionally soaked in a light sugar syrup rather than the heavier honey syrups found elsewhere in the region, and served alongside shekerbura at Novruz celebrations.
Cultural Background: Azerbaijani paxlava is a diamond-cut, saffron-hued layered pastry filled with ground walnuts and lightly spiced with cardamom, traditionally soaked in a light sugar syrup rather than the heavier honey syrups found elsewhere in the region, and served alongside shekerbura at Novruz celebrations.
Tips: Cut the diamonds before baking, not after — this is essential for clean pieces and even syrup absorption. Pour hot syrup over hot pastry (or cold syrup over cold pastry) — never mix temperatures, or the pastry will turn soggy.
Variations: A version using ground almonds instead of walnuts is popular in some households. Rosewater can be added to the syrup for extra fragrance.
Storage: Store covered at room temperature for up to 1 week.
Reheating: No reheating needed; served at room temperature.
Nutrition: Approx. 290 kcal, 5 g protein, 18 g fat, 28 g carbohydrate per piece.
FAQs:
Q: Why is Azerbaijani paxlava a different colour to Turkish baklava?
A: The saffron wash gives Azerbaijani paxlava its distinctive golden-orange hue, setting it apart from other regional versions.
Q: Can I make this ahead for a party?
A: Yes, paxlava keeps well for several days and, if anything, improves as it sits and the syrup fully absorbs.
- Filo pastry — 20 sheets
- Unsalted butter, melted — 250 g (1 cup)
- Walnuts, finely chopped — 400 g (3.5 cups)
- Sugar (for filling) — 100 g (1/2 cup)
- Ground cardamom — 1/2 tsp
- Saffron threads, ground — 1/4 tsp
- Sugar (for syrup) — 300 g (1.5 cups)
- Water — 250 ml (1 cup)
- Lemon juice — 1 tbsp
- Whole hazelnuts or almonds, for garnish
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