Updated date:

How to Cook Armenian Baklava (Pakhlava): A Recipe With Honey

Author:

Shushanik enjoys sharing recipes of dishes from her home country. She also likes discovering new dishes and sharing them with her readers.

The completed baklava (or pakhlava).

The completed baklava (or pakhlava).

After some introduction to Ukrainian cuisine in my previous articles, today I'd like to post a baklava recipe, a dessert that is popular in Central and Southwest Asia and the Mediterranean. Sometimes it's also called pakhlava.

What Is Baklava?

Baklava is a sweet layered pastry with chopped walnuts and syrup or honey. I know it as an Armenian dessert, but baklava is not only Armenian; it is very popular in many countries, including Turkey, Iran, Azerbaijan, Turkmenistan, Uzbekistan and even Greece.

According to the legend, baklava first appeared in Ottoman Empire. The first mention of it is from the 15th century in a cookbook of the Ottoman sultans. According to the book, the cook of the sultan prepared this dessert, and he liked it so much that he ordered the cook to save the recipe. There are several variants of the baklava recipe depending on the country, and I will post the Armenian variant of this dessert.

Cook Time

Prep timeCook timeReady inYields

1 hour

30 min

1 hour 30 min

40 servings (baklava pieces)

Ingredients

  • 4 cups of flour
  • 0.7 pound (300 grams) of butter
  • 4 eggs
  • 0.7 pound (300 grams) of sour cream
  • 2 cups of sugar
  • 0.7 pound (300 grams) of walnuts
  • 1 teaspoon of baking soda
  • 3 to 4 tablespoons of natural honey

Instructions

  1. Place flour in a bowl. Make a small hole in the flour with a knife and put the sliced butter into the hole.
  2. Mix everything with a knife until the flour forms crumbs.
  3. Add 1 teaspoon of baking soda to the sour cream. Separate egg whites from yolks. Make a hole in the flour once again and add 3 egg yolks (don't add whites; you'll need them in a little while), sour cream and water.
  4. Mix everything and knead the dough. The dough should be stiff and soft at the same time. Divide it into 3 parts (one of them a little bit bigger than the rest), and put them into the fridge for 30 minutes to 1 hour.
  5. While dough is resting, make the filling. Chop walnuts with a knife (you can use a blender or grinder, but I don't recommend it, as the taste will be slightly different).
  6. Mix chopped walnuts with sugar; whip the egg whites (4 eggs) lightly(!)
  7. When the dough is ready, take it out, and roll each piece of the dough, making it approximately 0.2 inches (0.5 centimeters) thick.
  8. Put the dough layer into the baking pan and brush it with the lightly whipped egg whites. Add half of the filling (put it evenly on the whole layer).
  9. Put another layer on top of it and repeat (brush with egg whites and add the rest of the filling evenly).
  10. Now roll out the biggest piece of the dough, then put it on top and wrap all the edges down.
  11. Brush baklava with yolk and cut it into pieces (don't cut all the way, just the top layer). You can decorate each piece with walnut halves
  12. Put baklava into the COLD OVEN. Heat the oven with the baklava inside to 400°F to 430°F (200°C to 220°C). Once it's heated, bake for 30 minutes or until the crust is golden.
  13. Remove the baklava from the oven and brush it with honey (especially the cuts and the walnuts).
  14. Put it back in the oven for 5 minutes.
  15. Cool it, cut it into pieces, and enjoy!

Photo Tutorial

Step one: Add sliced butter to the flour.

Step one: Add sliced butter to the flour.

Step two: Mix everything until flour crumbs.

Step two: Mix everything until flour crumbs.

Step three: Add 3 egg yolks, sour cream and water.

Step three: Add 3 egg yolks, sour cream and water.

Step four: Divide the dough into three parts.

Step four: Divide the dough into three parts.

Step five: Chop the walnuts and mix them with sugar.

Step five: Chop the walnuts and mix them with sugar.

Step six: Spread the filling evenly on the layer.

Step six: Spread the filling evenly on the layer.

Step seven: Make light cuts, decorate, and put into the oven.

Step seven: Make light cuts, decorate, and put into the oven.

Step eight: Brush with honey, put into the oven once again, cool, and enjoy!

Step eight: Brush with honey, put into the oven once again, cool, and enjoy!

Please rate this recipe

Questions & Answers

Question: Do we put cinnamon in the staffing?

Answer: I do it without cinnamon usually, but it never hurts to try.

Comments

Arpi on December 30, 2018:

Sorry, but described receipt it is a Gata, not pakhlava

Sheila Brown from Southern Oklahoma on September 30, 2012:

I have tried Baklave before and really like it, but yours sounds even better! I am not real good at baking from scratch, but I think I am going to try this. It would be awesome if I could make this myself! Voted up and sharing on my recipe blog! :)

Shushanik (author) from San Francisco Bay Area on June 23, 2012:

Ok. Will wait to see :)

Vita Victoria from Cincinnati, OH on June 23, 2012:

YuM! Once I make it using ur recipe I will send you pictures!

scottdavene on June 17, 2012:

I love the Baklava Recipe! Thank you for sharing it.

here is a link to another Baklava recipe that I tried recently. It make me think of you, so I thought I should show it to you. One good turn deserves another ;-) : https://sites.google.com/site/chimayochile/the-bro...

Simone Haruko Smith from San Francisco on June 05, 2012:

Goodness, it looks so beautiful! What a gorgeous food!

Danette Watt from Illinois on June 02, 2012:

I love baklava and this looks great. Thanks for sharing.

Shushanik (author) from San Francisco Bay Area on June 02, 2012:

Thanks everyone. Give it a try when you have some time and inspiration to bake :)

Amy L. Tarr from Home on June 02, 2012:

Hmmm....I'll take a couple slices of that. That doesn't sound as hard as I thought baklava would be to make. When I get some time, I may give it a try.

oceansider on June 01, 2012:

Thank you for your delicious looking recipe for Baklava!

I have eaten this in the past, but I can't remember where I had it...all I know is that I love it.

anglnwu on June 01, 2012:

This looks absolutely delicious. I love baklava and yours looks better than any I've seen in the shops. Rated up.