Pakhlava (multilayered pastry with nuts)

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Pakhlava (multilayered pastry with nuts)


. 250 grams (1 cup) unsalted butter . 1 egg
. 1 teaspoon dry yeast . 2 cups milk
. 6 cups plain flour, plus more for rolling
. 500 grams (2 cups) walnuts
. 5-6 cardamom seeds
. 500 grams (2 cups) sugar
. 250 grams (1 cup) unsalted butter
Syrup: For brushing:
. 2¼ cups water . 2 egg yolks
. 1 pinch saffron
. 500 grams (2 cups) sugar
Serves 6

1. For dough, melt butter and cool down to room temperature. Heat milk to 30 to 35 degrees C (86-95 degrees F). In a large bowl, combine yeast, egg, flour, milk and butter and knead into dough. Cover and let rise for 1.5-2 hours.
2. For filling, crush walnuts and cardamom and add sugar. In a separate bowl, melt butter and set aside.
3. For syrup, bring 1/4 cup of water to a boil and add saffron. In separate pan, mix remaining water with sugar, then add saffron mixture.
4. Place dough on floured surface and cut into 2 large and 7-9 small pieces, rolling into balls. Let balls sit under a cloth for 15-20 minutes.
5. Using a rolling pin, roll 1 large dough ball until same size as baking dish. Place in buttered baking dish and cut to fit. Brush surface with melted butter and add thin layer of filling. Repeat with small dough balls, using remaining large ball for top layer.
6. Brush top with egg yolk and cut pastry into diamonds. Bake at 200 degrees C (392 degrees F) for 20-30 minutes.
7. After baking brush pastry with syrup and let cool for 4 hours at room temperature.
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