Machen Sie dieses georgische Pakhlava mit dem einfachen Rezept von Suneli Valley

Name: Pakhlava | Georgian pastry with walnut and honey
Yield: 4
Cuisine: Georgian cuisine
Ingredients: 800g minced walnuts; 400g sugar; 400g sugar; 600ml water; 1kg flour; 1 egg; 500g butter (100g for the dough; 400g to spread over the dough sheets); 10g sugar; 2,5g salt

:Rezeptset:

Abschluss

Dieses georgische Pakhlava-Rezept ist ein traditionelles Gericht, das sich perfekt für Feste und Feiertage eignet. Die Schichten aus Teig, Nüssen und Sirup ergeben ein köstliches und einzigartiges Dessert. Probieren Sie dieses georgische Rezept aus, wenn Sie das nächste Mal Lust auf etwas Süßes haben. Ihre Freunde und Familie werden es sicher genießen. Danke fürs Lesen und viel Spaß beim Backen.

Georgische Konserven online kaufen - Suneli Valley

Suchen Sie ein einzigartiges Geschenk? Schauen Sie sich die Online-Auswahl an Konfitüren von Suneli Valley an. Von Feigen und Wassermelonen bis hin zu Walnüssen ist für jeden etwas dabei. Diese köstlichen georgischen Konfitüren werden aus Zutaten höchster Qualität hergestellt. Bei so vielen köstlichen Optionen finden Sie garantiert die perfekte Konfitüre für Ihr nächstes Geschenk.

Pakhlava | Georgian pastry with walnut and honey

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Servings

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!

Author:

Teona M

Image of Pakhlava | Georgian pastry with walnut and honey

Ingredients

For the filling:

800g minced walnuts
400g sugar

For the syrup:

400g sugar
600ml water

For the dough:

1kg flour
1 egg
500g butter (100g for the dough; 400g to spread over the dough sheets)
10g sugar
2,5g salt

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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.

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I love Georgian Food - good spices are hard to find in the USA

Ate Georgian in Moscow and in Warsaw, Poland. I really love it. Wanted to make my own Georgian salads and dishes.

My second order! I stocked up.

Tops in Taste!

Dear Sirs:
Recently, I bought your 4-pak of Georgian seasonings that was on sale, the 2 Sunelis, Svaneti Salt & Imeretian. I used them with chicken, bean soup, lamb stew & tomato sauce. I cook Mediterranean style but this time, I substituted your Georgian seasonings for my usual ones. Wonderful results--almost as if stumbling onto a new form of cooking--I call it "MediCauc". Very rich, satisfying results, with guests saying that it is hard to place where the taste comes from, but don't stop!! A few YouTube videos to Georgia assisted me, as well. Please remain here in the USA forever--I'm always with you!! Jim W. Las Vegas.

The best!

It has excellent flavor and is very fresh. It has a vibrant green color and a divine aroma. It is better than another company's Khmely Suneli I have ordered.

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