About this Dish
Diamond-cut, saffron-scented layers of pastry and walnuts soaked in syrup.
History & Origin
Azerbaijani baklava is distinct for its saffron-tinted syrup and diamond shape, traditionally prepared for Novruz, the Persian New Year celebration.
IngredientsServes 2
🧈Unsalted butter, 200g melted
🥚Egg yolks, 3 large
🥛Sour cream, 200g
🌾Plain flour, 500g sifted
🫙Walnuts, 400g finely chopped
🍬Caster sugar, 300g divided
🌼Saffron, a generous pinch steeped in 2 tbsp warm water
🍯Honey, 4 tbsp
💧Water, 200ml
🌰Ground cardamom, 1 tsp
Method
1
Make the dough by mixing sour cream, egg yolks, and 100g melted butter together, then gradually work in the sifted flour until you have a soft, pliable dough. Divide into 8 equal balls, wrap in cling film and rest in the fridge for 30 minutes.2
Mix the chopped walnuts with 150g of the caster sugar and the ground cardamom to make your filling. Set aside.3
Roll each dough ball out very thinly on a floured surface into a rectangle roughly the size of your baking tin (about 30x20cm). Layer the sheets in a greased tin, brushing each layer generously with melted butter and spreading the walnut filling between every two sheets of pastry.4
Mix the saffron water into the remaining melted butter and brush the top layer generously with this golden mixture. Using a sharp knife, cut the baklava into diamond shapes all the way through to the bottom before baking.5
Bake in a preheated oven at 180°C (fan 160°C) for 35-40 minutes until deep golden and crisp. While it bakes, make the syrup by combining the remaining 150g sugar, water, and honey in a saucepan, simmering for 10 minutes until slightly thickened.6
As soon as the baklava comes out of the oven, pour the warm syrup evenly all over it, making sure it soaks into all the cut lines. Leave to cool completely in the tin for at least 2 hours before serving so the syrup is fully absorbed.User Reviews
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