Azerbaijani pakhlava

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Azerbaijani pakhlava
Пахлава DSC3172.jpg
Course Dessert
Place of origin Azerbaijan/Iran
Main ingredients Yeasty pastry, hazelnuts or Circassian walnut, milled carnation, cardamom, crocus
Variations Multiple

Azerbaijani pakhlava (Azerbaijani: Azərbaycan Paxlavası), or simply Pakhlava, is an integral part of those sweets, which are made in Azerbaijan[1][2] and Iranian Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled clove, cardamom, saffron are used for preparation of pakhlava. Milled nuts and sugar are used for stuffing.[3]

Recipe for preparation of pakhlava[edit]

A layer is rolled out from the pastry with thickness of not less than 2 mm, put into baking tray, oiled and lavishly filled with stuffing. This process is continued, until 9-10 layers are made. Another version uses 14 layers.[4] The last layer is greased with yolk, mixed up with saffron. Then pakhlava is cut into two rhombs, then either hazelnut or half of the kernel of Circassian walnut is placed on each piece. Then it is baked with 180°-200°C temperature pending 30–40 minutes.[5][6]

See also[edit]

References[edit]

  1. ^ Ismayilova, Laman (20 March 2018). "Delicious sweets for Novruz holiday". AzerNews. AzerNews. Retrieved 23 April 2018. 
  2. ^ Gadimova, Nazrin (27 February 2018). "Celebrating Novruz? Try These 3 Pastries!". Caspian News. Caspian News. Retrieved 23 April 2018. 
  3. ^ "Азербайджанская пахлава". 2009-03-24. 
  4. ^ "Almond-Cardamom Baklava (Azeri Pakhlava)". Saveur. Saveur, Bonnier Corporation. Retrieved 23 April 2018. 
  5. ^ "Довга, долма и пахлава: секреты азербайджанской кухни". 
  6. ^ "АЗЕРБАЙДЖАНСКАЯ ПАХЛАВА".