Pakhlava: Georgian pastry with walnut and honey
Teona M
4
95 minutes
30 minutes
400
Georgian cuisine
Pastry
Pakhlava is a Georgian pastry dish that consists of layers of pastry dough, nuts, and syrup. It is believed to have originated in the Middle East, and it is often served during celebrations and holidays. This particular recipe is for a traditional Georgian pakhlava, which is made with minced walnuts. The pastry is soaked in syrup after it is baked. Serve pakhlava with a cup of tea or coffee, and enjoy!
Ingredients
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800g minced walnuts
400g sugar
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400g sugar
600ml water
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1kg flour
1 egg
500g butter (100g for the dough; 400g to spread over the dough sheets)
10g sugar
2,5g salt
Directions
In a small bowl, mix the egg, 100g melted butter, sugar and salt. In a larger bowl place the flour, make a hole in the middle, add the mixture and knead the dough for about 30-35 minutes. Wrap the dough in a tea towel and let it stand at room temperature.
After 15-20 minutes, divide the dough into 40 small balls and roll each thinly. Spread the sheet of dough on a baking tray and pour the melted butter over it. Lay another sheet of dough over it and again pour the butter. After laying five sheets, add the mixture of sugar and walnuts, distributed evenly. Repeat in the same order until all dough sheets are used up. At the end, cut the Pakhlava into small diamond shapes and place in the oven.
Bake at 180°C for 20-25 minutes. Once baked, pour and coat pastry with a syrup of hot water and sugar. It is recommended to let it stand overnight in order to allow the sheets to absorb the syrup and its flavor.