Armenian
Pakhlava
Armenian pakhlava is baked in neat diamond cuts with walnut-spice filling, tender homemade dough, and a warm honey syrup poured over the hot pastry. This small batch keeps the traditional layered method while fitting a 2-serving table.
Watch it madeArus's Kitchen · 6:29
Ingredients
- All-purpose flour1 cup, plus more for rolling
- Unsalted butter5 tbsp, divided
- Egg1 small, beaten
- Plain matsun or sour cream3 tbsp
- Baking soda1/8 tsp
- Fine salt1 pinch
- Walnuts1/2 cup, finely chopped
- Granulated sugar5 tbsp, divided
- Ground cinnamon1/4 tsp
- Ground cardamom1 pinch
- Honey2 tbsp
- Water2 tbsp
- Lemon juice1/2 tsp
- Whole cloves or walnut halves4, for garnish
Method
- Melt 3 tbsp of the butter and let it cool slightly; melt the remaining 2 tbsp separately for brushing the layers.
- In a bowl, mix the flour, baking soda, and salt, then rub in the 3 tbsp cooled melted butter until sandy.
- Reserve 1 tsp of beaten egg for glazing, then add the rest of the egg and the matsun or sour cream to the flour mixture.
- Knead until a soft, smooth dough forms, adding a little flour only if sticky, then cover and rest for 25 minutes.
- Mix the walnuts with 3 tbsp sugar, cinnamon, and cardamom for the filling.
- Heat the oven to 350°F and butter a small 6-inch square or round baking dish.
- Divide the dough into 6 equal pieces and roll each piece very thinly to fit the dish.
- Lay one sheet of dough in the dish, brush with melted butter, and repeat with a second sheet.
- Spread half of the walnut filling over the dough, add two more buttered dough sheets, then spread the remaining filling on top.
- Finish with the last two dough sheets, brushing between them and over the top.
- Brush the reserved beaten egg over the surface, then cut the pastry all the way through into small diamonds.
- Press a clove or walnut half into the center of each diamond.
- Bake for 30 to 35 minutes, until the top is deeply golden and the cuts have opened slightly.
- While it bakes, simmer the remaining 2 tbsp sugar with the honey, water, and lemon juice for 3 to 4 minutes, until glossy and lightly thickened.
- As soon as the pakhlava comes out of the oven, pour the hot syrup evenly into the cuts and around the edges.
- Let the pakhlava rest for at least 1 hour so the syrup settles before serving.
Common questions
Can I substitute sour cream for matsun in Armenian pakhlava?
Yes. Sour cream is the closest easy substitute for matsun here and works well in the dough. Use the same amount. If it’s very thick, loosen it with 1 teaspoon of water so the dough stays soft and easy to roll.
How long does it take to make pakhlava from start to finish?
Plan on about 1 hour 30 minutes total: 25 minutes resting time, 20–25 minutes for mixing and rolling, and 35–45 minutes baking. Add extra time if you’re rolling the dough very thin for the first try.
What are the most common mistakes when making this pakhlava?
The biggest mistakes are adding too much flour, which makes the dough tough, and rolling the sheets too thick, which prevents crisp layers. Also, don’t overfill with walnuts or the cuts won’t stay neat after baking.
How should I store Armenian pakhlava, and how long does it keep?
Store it covered at room temperature for 2–3 days, or refrigerate for up to 1 week. For longer storage, freeze well wrapped for up to 2 months. Let it come to room temperature before serving for the best texture.
How should I serve pakhlava after baking?
Cool it completely before cutting if you want clean slices, though some people prefer serving it slightly warm. It’s best with tea or coffee. A whole clove or walnut half on top makes a nice traditional finish.