A staple of Novruz celebrations, paxlava is an Azerbaijani dessert baked with crushed walnuts and saffron syrup tucked between layers of yufka (thin Turkish pastry sheets) and cut into diamonds. It is known for the hazelnut placed on each slice.
Bring the granulated sugar and water to a boil in a saucepan and add the saffron. Boil for 10 minutes, then take off the heat and leave to cool.
Mix the crushed walnuts, granulated sugar and cardamom in a bowl to make the filling.
Lay five pastry sheets in a greased baking pan, brushing melted butter between them. Spread the walnut filling evenly on top, then cover with the remaining sheets, buttering each one.
Cut into diamonds and put half a hazelnut on each piece. Bake in an oven preheated to 170°C / 340°F for 45 minutes, until golden on top.
Slowly pour the cooled syrup over the hot paxlava straight from the oven. Leave for 20 minutes to absorb the syrup.
Be sure to cut the pastry into diamonds before baking, otherwise the syrup will not spread evenly between the layers. Allergens: contains wheat (gluten), milk and dairy products, and tree nuts (walnuts and hazelnuts).
Tarif soğumuş şerbeti dökmeyi söylüyor ama ben acele edip hâlâ ılıkken sıcak paxlavanın üzerine döktüm; katlar birbirine yapışıp dağıldı. Şerbeti tam soğuyana kadar beklettiğim ikinci denemede kat kat güzelce ayrıldı.
İç harca tarifte yazdığı gibi 2 kaşık şeker kullandım ama bana fazla tatlı geldi, şerbetle birleşince ağır bir tat bıraktı. Bir dahaki sefere harçtaki şekeri tamamen çıkarıp yalnız şerbete güvenirim.
Şerbeti pişirirken safran yerine sadece limon kabuğu rendesi kullansam olur mu, yoksa rengi çok mu farklı olur? 170 derecede 45 dakika pişirme süresi biraz uzun geldi, benimki 38 dakikada üstü altın rengi aldı.
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