Paxlava

Background

Paxlava is the Azerbaijani cousin of layered pastries found along the Silk Road, beloved at Novruz and festive gatherings for its harmoniously spiced layers, diamond cuts, and a golden top brushed with aromatic saffron. Unlike some versions that emphasize extreme crispness, many Azerbaijani styles aim for tender, buttery layers with a lush filling of ground walnuts gently perfumed by cardamom and cinnamon, then finished with a luminous glaze and a syrup that balances honey, sugar, water, and a bright note of lemon. The traditional diamond shape symbolizes prosperity, while the saffron glow nods to the spring sun. Today’s recipe follows an approachable home method: a supple dough enriched with eggs, milk, and butter, fine layers rolled with a little dusting of cornstarch, a spiced walnuts filling, and a simple syrup, with an optional splash of fragrant rose water for a subtle floral finish.

Ingredients

• flour
• eggs
• milk
• butter
• baking powder
• salt
• cornstarch
• walnuts
• sugar
• cardamom
• cinnamon
• saffron
• honey
• water
• lemon
• rose water (optional)

Preparation Overview

You will make a saffron infusion, mix a fragrant walnuts filling, knead and rest a tender dough enriched with eggs, milk, and butter, roll thin layers with a little cornstarch, assemble and cut into diamonds, glaze with saffron, bake, then soak with a warm syrup of honey, sugar, water, lemon, and, if you like, a hint of rose water.

Make the Saffron Infusion

1. Crush a pinch of saffron to a fine powder. Warm a few tablespoons of milk (or water) until just steaming, then stir in the saffron and set aside to bloom for 10 minutes.

Prepare the Walnut Filling

1. Finely grind the walnuts. In a bowl, mix the ground walnuts with sugar, a pinch of salt, a generous pinch of cardamom, and a smaller pinch of cinnamon. Taste and adjust the balance of sugar and spice; you want the aromatic lift of cardamom evident without overpowering the walnuts.

Mix and Rest the Dough

1. In a large bowl, whisk eggs with a splash of milk, a spoonful of melted butter, a small spoon of sugar (optional, for tenderness), a pinch of salt, and a modest amount of baking powder.
2. Stir in enough flour to form a soft, smooth dough. Knead until elastic, adding tiny sprinkles of flour only as needed to prevent sticking.
3. Cover and let the dough relax for 20–30 minutes to make rolling easier.

Roll the Layers

1. Divide the dough into equal pieces (8–12 portions depending on your pan). Lightly dust your board with cornstarch and roll each piece into a thin sheet. Dusting with cornstarch keeps layers distinct without toughening, unlike too much flour.
2. Keep sheets covered so they do not dry. Melt some butter for brushing.

Assemble

1. Brush the baking pan with melted butter. Lay down a sheet of dough. Brush lightly with butter. Repeat with 2–3 sheets to form the base.
2. Scatter a thin, even layer of the walnuts mixture. Top with another sheet, brush with butter, and continue layering: 2 sheets, walnuts, 2 sheets, walnuts, finishing with 2–3 sheets for the top, each brushed with butter.
3. Using a sharp knife, cut the assembled pastry into diamonds. Press a small shard or half of walnuts onto the center of each diamond so it adheres.
4. Whisk a little of the bloomed saffron infusion with a beaten portion of eggs and a spoon of milk. Brush the top gently; the saffron gives the signature color and aroma.

Bake

1. Preheat the oven and bake until the top is bronzed and the edges are crisping, usually 35–45 minutes, keeping an eye on color rather than solely on the clock.

Make the Syrup

1. While it bakes, combine honey, sugar, and water in a small saucepan. Add a squeeze of lemon to brighten and help prevent crystallization. Bring to a gentle simmer for 8–10 minutes until slightly thickened. Off the heat, stir in a few drops of rose water if using.

Finish

1. When the pastry is done, re-cut along the diamond lines. Slowly ladle the warm syrup over the hot pastry so it absorbs evenly. For a lightly set finish, return the pan to the oven for another 3–5 minutes to help the glaze anchor.
2. Cool completely at room temperature for at least 3–4 hours before serving; the layers settle, and the syrup distributes, creating the ideal texture.

Tips for Success

• Balance texture: thin, even sheets and measured brushing of melted butter prevent greasiness while preserving tenderness.
• Layering rhythm: keep the walnuts filling thin so each bite tastes of pastry, walnuts, spice, and syrup rather than just one element.
• Spice clarity: adjust cardamom and cinnamon to your preference; a little extra cardamom emphasizes the Azerbaijani profile.
• Saffron glow: let the saffron sit in warm milk or water long enough to release color and fragrance before glazing.
• Syrup harmony: aim for warm syrup on hot pastry, with balanced honey, sugar, water, and a gentle twist of lemon, plus a whisper of rose water if you enjoy floral notes.

Serving and Enjoyment

Serve paxlava at room temperature, when the syrup has settled and the top glows with saffron. Pair with black tea or strong coffee, letting the aromatic cardamom, cinnamon, and saffron sing against the buttery pastry and candied walnuts. A small wedge goes far: it is rich with butter, a honeyed crust from the blend of honey and sugar, and layered tenderness from the enriched dough of flour, eggs, and milk. If you like a brighter finish, drizzle a touch more rose water on your plate right before eating and add an extra squeeze of lemon to contrast the sweetness.

Storage

Keep paxlava covered at cool room temperature for 2–3 days; the syrup preserves moisture. For longer storage, refrigerate for up to 1 week, bringing slices back to room temperature before serving. You can also freeze well-wrapped portions for about 1 month; thaw at room temperature and, if desired, refresh briefly in a low oven for 5–8 minutes to revive the aromas of saffron, cardamom, and cinnamon.