Pakhlava

Pakhlava is a layered pastry celebrated across the Caucasus, Anatolia, the Levant, and beyond. Its hallmark is whisper-thin sheets of pastry stacked into crisp strata, a spiced nut filling, and a glossy syrup that soaks through to create a fragrant, tender crunch. While regional techniques vary—from the number of layers to spice blends and cutting patterns—the core craft remains: careful layering, patient baking, and a final soak that unites every bite.

Ingredients

Pastry and Filling

• phyllo dough (about 450 g/1 lb), thawed and kept covered
• unsalted butter (200 g), melted
• walnuts (2 cups), finely chopped
• pistachios (1 cup), finely chopped
• almonds (1 cup), finely chopped, optional
• sugar (1/3 cup) for the filling
• cinnamon (1 tsp), ground
• cardamom (1/2 tsp), ground, optional
• salt (pinch)

Syrup

• sugar (1 1/4 cups)
• water (1 cup)
• honey (3/4 cup)
• Zest of 1 lemon and 1 tbsp lemon juice
• vanilla extract (1 tsp), optional
• Pinch of cinnamon, optional

Preparation

1. Make the nut filling: In a bowl, combine walnuts, pistachios, and (if using) almonds with sugar, cinnamon, cardamom, and a pinch of salt. Mix until evenly scented and set aside.
2. Cook the syrup first so it can cool: In a small saucepan, stir together sugar, water, and honey. Add the zest of the lemon, a splash of lemon juice, a pinch of cinnamon, and vanilla extract. Bring to a gentle boil, then simmer for about 10 minutes until lightly thickened. Remove from heat and let cool completely.
3. Prepare to assemble: Melt unsalted butter. Heat the oven to 350°F/175°C. Brush a 9x13-inch (or similar) baking pan with unsalted butter. Keep the stack of phyllo dough covered with a slightly damp towel to prevent drying.
4. Build the base layers: Lay 1 sheet of phyllo dough in the pan and brush lightly with unsalted butter. Repeat, stacking 7–8 sheets of phyllo dough and brushing each with unsalted butter.
5. Add filling and middle layers: Scatter about one-third of the nut mixture evenly. Top with 4 sheets of phyllo dough, brushing each with unsalted butter. Add another third of the nuts, then 4 more butter-brushed sheets of phyllo dough. Finish with the remaining nuts.
6. Top the pastry: Add a final 7–8 sheets of phyllo dough, brushing each layer with unsalted butter. Lightly brush the top with unsalted butter so it bakes glossy.
7. Cut before baking: With a sharp knife, cut the stack into diamonds or squares, reaching through to the bottom without disturbing layers of phyllo dough. Work slowly to keep the nut mixture in place.
8. Bake: Transfer to the oven and bake until deeply golden and crisp, about 45–55 minutes, rotating the pan once if needed.
9. Syrup soak: Remove the pan from the oven and, while the pastry is hot, slowly ladle the cooled syrup over the cuts and surface. The contrast of hot pastry and cool syrup helps absorption.
10. Cool and set: Let the pastry cool to room temperature so the syrup distributes evenly. If desired, sprinkle the top with a little extra chopped pistachios or almonds for color and crunch.

How to Enjoy

Pakhlava is at its best once the syrup has fully permeated the layers, yielding distinct crispness on top and a tender, fragrant center. Pair with strong tea or coffee. For garnish, a light drizzle of warmed honey, a whisper of finely grated lemon zest, or a pinch of ground cinnamon can tailor the flavor to your taste. Store leftovers covered at room temperature; if the top softens, briefly re-crisp in a moderate oven before serving. The interplay of buttery phyllo dough, spiced walnuts, pistachios, and scented syrup built from sugar, water, honey, and lemon is the essence of the experience.