Name: Armenian Paklava
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: Armenian
Ingredients: 2 cups granulated sugar; 1 1/3 cups water; 2 tsp. fresh squeezed lemon juice; 1 cinnamon stick; 4 cups chopped walnuts; 1/3 cup granulated sugar; 1 tsp. ground cinnamon; 1/8 tsp. ground cloves; 1 1/4 cups (20 tablespoons or 2 1/2 sticks) salted butter, melted; 1 lb phyllo dough, thawed if frozen

Armenian

Bowl

Pastry Brush

Saucepan

In your food processor fitted with the blade attachment, pulse together the walnuts, sugar, cinnamon and cloves until everything is well combined and the mixture resembles coarse sand. Transfer the mixture to a large bowl and set aside.

Open and unroll your package of phyllo dough.

Using a pastry brush with natural bristles, brush a thin layer of melted butter on the bottom and sides of a 9 X 13-inch baking pan.

Take one sheet of the phyllo dough and lay it on the bottom of the pan, folding in the overhanging side to fit. Since youâll be making a two-thirds fold with each sheet, you want to remember to alternate the direction of the fold each time you make a new layer to prevent one side of the finished paklava from being thicker than the other side. Using the pastry brush, immediately brush a thin layer of butter over the entire sheet of phyllo dough. You can also use the pastry brush to push down the phyllo dough around the sides of the pan, helping to creating a cleaner and more even edge.

Repeat this layering process with three more sheets of phyllo dough. Then evenly spread a rounded cup of the walnut mixture over top of the phyllo dough.

Repeat this process a total of three more times, but now using only three sheets of phyllo dough for each layer.

After the last layer of the walnut mixture, layer four sheets of phyllo dough to make the top. Then using a sharp knife, make four vertical slices through the assembled paklava. Next, start in one of the corners of the baking pan and make slices on the diagonal to create the diamond shapes. You can use the pastry brush to help hold down the layers of phyllo dough while you slice through it with the knife. And after youâre done, any pieces of phyllo dough that moved or got misshapen can be re-adjusted with the pastry brush.

Pour any of the remaining melted butter through the slices on the paklava. Then transfer the baking pan to your pre-heated over and bake the paklava for 30-35 minutes, or until the top is lightly golden. Remove from the oven and set aside to cool.

While the paklava bakes, make the syrup. Combine all the ingredients in a medium saucepan over medium-high heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let the syrup cool to room temperature.

Once the paklava is cool, go over all the slices a second time with your knife to make sure the pieces are cut all the way through to the bottom. Then slowly pour the cooled syrup between the slices. I typically use about two-thirds of the syrup, but you can use more or less depending on your desired level of sweetness.

Let the paklava rest in its baking pan for about an hour before serving to allow time for the syrup to absorb into the layers.

Leftover paklava can be stored in your refrigerator for 5-6 days.

Armenian Paklava

Utensils needed:

Overview

Category

Cuisine

Tagged with