The Pioneer Woman Tasty Kitchen
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Armenian Baklava (Pahklava)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Flaky layers of phyllo dough sandwich a nutty filling that is drenched in a lightly infused citrus syrup. This version is a nice change from the super honey sweet traditional versions.

Enlist the help of a friend and you can make this in under an hour! A nice, elegant treat to bring to a special event that will impress. Everyone will be clamoring for the recipe!

Ingredients

  • FOR THE SYRUP:
  • ¾ cups Water
  • 1-½ cup Granulated Sugar
  • 6 whole Cloves
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Lime Juice
  • _____
  • FOR THE FILLING:
  • 16 ounces, weight Walnuts, Finely Chopped
  • ¾ cups Granulated Sugar
  • 1 Tablespoon Cinnamon
  • ⅛ teaspoons Ground Cloves OR Nutmeg
  • _____
  • FOR THE BAKLAVA:
  • 1-½ cup Salted Butter, Melted
  • 1 pound Phyllo Dough, Thawed

Preparation

Combine water, sugar and cloves in a medium saucepan over high heat. Pour lemon/lime juices in as it’s heating. Stir continually till it reaches a rapid boil. Remove the cloves from the syrup. Take the syrup off heat. Set aside.

Make the filling with walnuts, sugar, cinnamon and cloves. Set aside.

Brush a 13”x18” baking sheet with melted butter. Lay 2 sheets of phyllo into the buttered pan. Butter the top of the dough. Repeat with 2 more sheets, and butter the top. Repeat till half of the phyllo is used.

Spread the walnut filling on top in an even layer.

Repeat the phyllo/butter process, two layers at a time, using all the remaining phyllo dough. DO NOT BUTTER THE TOP LAYER.

Cut the dough all the way through, using a sharp knife and the cut off side of the fillo box as a ruler. Make diagonal cuts, then straight horizontal cuts, for a diamond baklava shape.

Drizzle the remaining melted butter over the top, and spread with the back of a spoon.

Bake in a preheated 350ºF oven for 30 minutes, or till light and golden.

Drizzle the hot baklava with cooled syrup.

Let sit for a couple of hours before eating.

For step-by-step photo instructions, see the related blog post.

3 Comments

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Country Woman at Heart on 4.12.2011

I can’t wait to try this. I love baklava.

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llhh on 3.30.2011

this armenian girl loves your recipe! a shortcut would be to use honey, instead of the sugar syrup.

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mannadonn on 3.29.2011

This looks so good. I love the ‘traditional’ baklava. I can’t wait to give this citrusy version a try!

One Review

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Profile photo of Kelly

Kelly on 3.19.2020

Delicious! I love the citrus glaze. I highly recommend reading your blog post for first time baklava makers.

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