Armenian Paklava Recipe

Indulge in the rich and sweet flavors of Armenian Paklava with this easy-to-follow recipe. Discover the secret to creating layers of flaky pastry and ground nuts, all bathed in a luscious honey syrup, making it the perfect dessert for any occasion.

Why This Recipe Works:

1. Layering Technique for Texture: This recipe’s success lies in its meticulous layering of paper-thin sheets of phyllo dough. By brushing each sheet with melted butter and alternating with the cinnamon walnut filling, it creates a perfect balance of crisp, buttery layers and sweet, nutty richness in every bite.
2. Balanced Sweetness with Tangy Syrup: The careful preparation of the sugar syrup, with the addition of lemon juice, provides a harmonious balance between sweetness and tanginess. Pouring this cooled syrup over the hot paklava allows it to absorb, resulting in a sweet, sticky, and flavorful dessert that’s not overly sugary.

Supplies Needed:

• Small Pot
• Whisk
• Measuring Cups
• Food Processor
• Baking Sheet
• Pastry Brush
• Chef’s Knife

Ingredients:

• 1 package of Phyllo Dough Sheets, defrosted
• 2 lbs. of Walnuts, finely chopped (a food processor works best for this)
• 1lb. of Unsalted Butter, melted and clarified
• 2 teaspoon Cinnamon
• 3 cups of Sugar (divided- some is for the filling and some for the simple syrup)
• 1 cup of Water
• 1/2 of a Lemon, juiced
• Pinch of salt

How To Clarify Butter For Paklava:

Clarifying butter for this recipe is a key step so the milk solids prevent it from burning during the baking process. Here are the steps for doing this:

1. Cut the Butter: Start by cutting the unsalted butter into small, evenly-sized pieces. This will help it melt more evenly.
2. Melt the Butter: Place the butter pieces in a heavy-bottomed saucepan or a small skillet. Use a pan with a light-colored bottom so you can easily see the changes in the butter as it clarifies. Heat the butter over low to medium-low heat.
3. Skim the Foam: As the butter melts, it will start to foam on the surface. This foam is the milk solids separating from the butterfat. Use a spoon to gently skim off this foam and discard it.
4. Separate the Milk Solids: Continue to cook the butter over low heat, and you will notice that the milk solids will settle at the bottom of the pan, and the clear, golden liquid on top is the clarified butter.
5. Watch for the Clear Stage: Clarified butter is ready when the liquid becomes clear, and you can see a layer of milk solids at the bottom. This usually takes about 15-20 minutes. Be careful not to overheat the butter, as it can burn.
6. Strain the Clarified Butter: To ensure you remove all the milk solids, strain the clarified butter through a fine-mesh sieve or cheesecloth into a clean container. The solids will be caught in the strainer, and you’ll be left with pure, clarified butter.

Paklava Instructions:

• Prepare the Walnut Filling: In a food processor, combine the walnuts, ground cinnamon, and sugar with a pinch of salt. Mix the ingredients thoroughly until it’s a fine crumble (do not make a paste), creating a flavorful cinnamon walnut filling.
• Layering the Phyllo Dough:
  • Defrosted Phyllo Dough: Ensure your phyllo dough is fully defrosted but cold from the fridge for easy handling. Keep it covered with a damp towel to prevent drying out (it can dry out fast so this is important when making your phyllo).
  • Buttery Layers: Start by brushing a baking pan with melted and clarified butter. Place two sheets of phyllo dough in the bottom of the pan so it covers it completely (these sheets are not layered) and brush it with more melted butter. Repeat this process, layering and buttering each sheet, until you have about half of the phyllo dough in the pan.
• Add the Walnut Filling: Sprinkle the cinnamon sugar walnut filling evenly over the buttered phyllo dough layers. This layer will add a delightful crunch and aroma to your Armenian Paklava.
• Complete the Layering: Continue layering the remaining phyllo sheets on top of the walnut filling, generously brushing each sheet with melted butter. Ensure the top layer is as buttery and golden brown as the bottom of the pan.
• Diamond Shapes and Cuts: Using a very sharp knife, carefully cut the baklava into diamond shapes or squares. Make sure to cut through to the bottom of the pan.
• Bake to Golden Brown Perfection: Place the pan in a preheated 350°F (175°C) oven and bake for about 45-55 minutes or until the paklava is golden brown and crisp. The sides and center will puff up slightly and turn golden brown.

• Prepare the Sugar Syrup: While the paklava is baking, combine 2 cups of sugar, 1 cup of water, and the juice from 1/2 lemon in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. This will create a sweet and tangy syrup. Let it fully cool to room temperature.
• Pour the Cooled Syrup: After removing the baklava from the oven, immediately pour the cooled syrup over the hot paklava. I always recommend doing this very slowly and starting with about half of the syrup and letting it fully absorb, then going back and adding more if needed. This will create that signature sweet and sticky layer that defines Armenian Paklava.
• Let It Cool: Allow the paklava to cool completely in the pan, absorbing the sugary syrup as it cools. This process may take a few hours, but the flavors need to meld to create the right texture.
• Enjoy Your Armenian Paklava: Once fully cooled, use a wooden skewer or a wooden dowel to help separate the paklava along the previously cut lines. Serve your delicious Armenian Paklava on a clean work surface or in cupcake liners for a pretty presentation.

Tips and Variations:

• Armenian Paklava has a long shelf life when stored in an airtight container, making it a convenient treat for gatherings or as a homemade gift.
• You can also experiment with different types of nuts for the filling, such as pistachios or almonds, to give your paklava a unique twist.
• Feel free to share your paklava-making adventures in the comments section and on social media to showcase your culinary skills and connect with fellow food enthusiasts.

More Recipes To Try:

• Armenian Cheese Boreg
• Armenian Lahmajoun Recipe
• Ghapama Recipe (Armenian Stuffed Pumpkin)
• Armenian Tabbouleh Recipe