Azerbaijani Diamond Baklava (Paxlava)
Paxlava paxlavaSay it: pah-khlah-VAH
Paxlava arrives at the table when a celebration calls for something showy: Novruz spreads, wedding trays, and family gatherings. Each diamond combines a soft, lightly risen dough with a nut filling scented by cardamom, then a cool syrup poured over the hot pastry. The result is tender, syrup-heavy, and crisp at the edges, with whole nuts marking the top. The dough is made from scratch here, rolled into many thin sheets that rise just enough to keep the bite light.
Azerbaijani Diamond Baklava (Paxlava)
Paxlava, paxlava
Pronounced pah-khlah-VAH
- Serves
- 12
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Nut Filling
Assembly
Syrup
Method
To begin the dough, combine the flour, salt, sugar, and yeast in a large bowl with a whisk. Form a well in the centre and pour in the lukewarm milk, cooled melted butter, and eggs. Stir with a wooden spoon until the mixture looks shaggy, then turn it out onto a floured work surface and knead for 8–10 minutes, until smooth and elastic. Transfer to a lightly oiled bowl, cover, and leave until doubled in size, about 1 hour.
Make the syrup while the dough rises. put the sugar, water, and lemon juice in a saucepan and bring to a boil, stirring only until the sugar dissolves. Lower the heat and simmer for 5 minutes without stirring. Take the pan off the heat, add the rosewater and saffron if using, and leave to cool completely.
In a bowl, toss the nuts with the sugar, cardamom, and cinnamon if using; set aside.
Heat the oven to 350°F (175°C). Deflate the risen dough and cut it into 10 equal portions, keeping them covered. On a lightly floured surface, roll each portion into a very thin sheet about the size of a 9x13-inch (23x33 cm) baking pan.
Butter the baking pan. Place one sheet in the pan and brush it with melted butter; repeat with two more sheets, brushing each one. Scatter half of the nut filling over the top.
Layer three more buttered sheets on top, then add the remaining nut filling. Finish with the last four sheets, brushing each with melted butter. Brush the top sheet with the egg yolk mixture. With a sharp knife, cut all the way through into diamonds: make diagonal cuts about 2 inches apart, then repeat in the opposite direction. Set an almond half in the centre of each diamond and drizzle with the 2 tablespoons melted butter.
Bake for 35–40 minutes, until the surface is deep golden and the edges are crisp.
Take the hot paxlava from the oven and pour the cooled syrup evenly over it straight away. Leave at room temperature for at least 2–3 hours, or overnight if possible, so the pastry takes in the syrup.
Regional variant: Şəki paxlavası
For Şəki paxlavası, swap half of the walnuts for hazelnuts and stir 1/2 teaspoon cinnamon into the filling. Once the top is brushed with egg yolk, lay thin strips of spare dough over it in a lattice, then cut the diamonds. Bake and syrup it in the same way; the lattice turns crisp and decorative.
Cook's notes
- While you roll, keep the waiting dough portions under a damp cloth so they do not dry out.
- Aim for the thinnest sheets you can manage; a small rise in the oven is what gives the layers their tender bite.
- If time allows, let the paxlava stand overnight before serving—the syrup needs that rest to reach the centre.
Serve with
Pair it with Azerbaijani black tea served in an armudu glass, traditionally alongside a small dish of jam or a sugar cube.
Make ahead and storage
Stored in an airtight container at room temperature, paxlava stays good for up to 1 week; after a day the syrup has soaked further and the texture improves.
