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Pachlava- Pachlava is a 10 layer pastry with walnuts & sweet syrup. It’s traditional to the Azerbaijani culture and it’s so so gooddddd!!!

@cookingwtammy

Syrup
-2 cups brown sugar
-2 cups water
-1/4 cup honey
-3 sticks cinnamon
-1/2 lemon
•cook the syrup until it’s boiling… then let it simmer until it gets to a sticky consistency.

Dough
-1 Tbsp dry yeast
-1 tsp sugar
-add a little warm water to the yeast & sugar mix well & let it bubble.
-800 gr flour
-a pinch (less than1/2 tsp) of salt
-1 egg
-add the yeast mixture
-1 cup of warm water (you may need to add more once you knead the dough)
-1/2 cup melted butter or oil
-knead the dough for 8 minutes until smooth.
-divide the dough to 10 balls. 2/10 sections should be a little bit bigger for the top & bottom layers (they will be a little thicker than the interior layers)
-cover & let it rest 30 minutes

Filling
-1 kg ground walnuts
-300 gr brown sugar
-1tsp vanilla sugar
-1/4 cup cinnamon

Assembly
-roll each section of dough to think layer
-place in a baking sheet covered with parchment paper
-each layer should be layered with melted butter or oil
-each layer of thin dough will be covered with melted butter (or oil) & a thin layer of walnuts filling.
-10 layers, until you layer your last top dough (remember, a little thicker than the interior layers of dough). Use a glass cup to roll out & flatten the last layer of dough in the pan.
-cut the layered Pachlava desert using a sharp knife (soaking the knife in a glass of water helps to cut it smoothly)
-brush egg on top and using your hands smooth it out.
-place 1 peeled almond on each cut Pachlava (tip on peeling the almond skin. Cover I’m warm water, wait 30 minutes & peel off the skin)

Baking
-Pre-heat oven 350F bake until golden
-remove from heat
-use knife to go over the pre-cut Pachlava & then pour the syrup all over
-serve only when it cools.
***Little tip••• it’s much better the next day.

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