Traditional Armenian Pakhlava

Ingredients

• 300 g Clarified butter (ghee) (melted and cooled)
• 1 package Phyllo dough sheets (about 450g, thawed if frozen)
• 500 g Walnuts (finely chopped, not powdered)
• 200 g Granulated sugar (for filling)
• 2 tsp Ground cinnamon
• 0.5 tsp Ground cloves
• 0.5 tsp Cardamom (ground)
• 400 g Granulated sugar (for syrup)
• 300 ml Water (for syrup)
• 200 ml Honey (preferably light floral honey)
• 1 tbsp Lemon juice (for syrup)
• 5 pieces Whole cloves (for syrup, optional)

Instructions

1. 1

   Prepare the syrup first so it can cool completely. Combine 400g sugar, water, honey, lemon juice, and whole cloves in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened. Remove from heat, discard cloves, and let cool to room temperature.

2. 2

   Make the filling by mixing the finely chopped walnuts, 200g sugar, cinnamon, ground cloves, and cardamom in a bowl. Set aside.

3. 3

   Preheat oven to 180°C (350°F). Brush a 9x13 inch baking pan with clarified butter.

4. 4

   Carefully unroll the phyllo dough. Keep it covered with a damp cloth to prevent drying. Place one sheet in the pan, brush generously with clarified butter. Repeat this process, layering and buttering 8-10 sheets to form the base.

5. 5

   Evenly spread half of the walnut mixture over the buttered phyllo layers.

6. 6

   Layer and butter 4-5 more phyllo sheets over the nuts.

7. 7

   Spread the remaining walnut mixture evenly.

8. 8

   Finish by layering and buttering the remaining phyllo sheets (8-10 sheets) on top, brushing the final sheet very generously with butter.

9. 9

   Using a very sharp knife, cut the pakhlava into traditional diamond shapes before baking. Cut lengthwise into 4-5 strips, then cut diagonally across to form diamonds.

10. 10

    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.

11. 11

    Immediately after removing from the oven, slowly pour the cooled syrup evenly over the hot pakhlava. You will hear it sizzle as it soaks in.

12. 12

    Let the pakhlava cool completely in the pan, uncovered, for at least 4-6 hours or overnight to allow the syrup to fully absorb and the layers to set.