This Azerbaijani baklava recipe is a beloved holiday dessert made with tender layers of homemade dough, a rich walnut filling, and a delicate honey glaze. Traditionally enjoyed during the spring holiday of Novruz, it is a staple on festive tables across the Caucasus and the wider Eastern world.
According to historians, the first known reference to baklava dates back to the 15th century. The technique of layering thin dough is believed to have originated with the Assyrians. A preserved record in the cookbook of the Ottoman Sultans at Istanbul’s Topkapi Palace mentions that the first “paklava” was served to Sultan Mehmed the Conqueror in August 1453. Legend says the Sultan was so impressed that he ordered the recipe to be recorded for posterity.
This version of traditional baklava comes to us from Azerbaijan, where it remains an iconic dessert passed down through generations.
Azerbaijani Baklava
Equipment
- 1 Oven preheated to 200°C
- 1 Rolling Pin to roll out dough
- 1 Baking tray (pan) greased
- 1 Pastry brush optional – for glaze
Ingredients
Dough
- 350 g butter
- 300 g sour cream full-fat recommended
- 3 egg yolks
- 4 cups all-purpose flour
- 1 tsp baking soda
Filling
- 2 cups walnuts (coarsely ground) do not grind into flour
- 4 egg whites
- 2.5 cups sugar
Glaze
- 2 tbsp honey
- 50 g butter
Instructions
- Prepare the dough. Mix flour with cold butter until the texture resembles crumbs. Add 3 yolks, sour cream, and baking soda. Knead into soft dough.
- Divide the dough into 8 balls. Refrigerate for 1 hour, then divide the dough into 8 equal portions.
- Prepare the filling – Part 1. Grind the walnuts — not into flour, just coarsely.
- Prepare the filling – Part 2. Mix the ground walnuts with 4 egg whites and 2.5 cups sugar.
- Roll out each dough ball. Take each of the 8 dough balls and roll them out thinly into flat sheets.
- Start layering the baklava. On a greased baking tray, lay the first sheet of dough, then spread the nut filling evenly. Alternate: dough → nuts → dough… until all sheets are used.
- Decorate and bake. The final top layer must be dough. Cut the assembled pie into diamond shapes, brush with egg yolk, and place a walnut half in the center of each piece.Bake at 200°C (392°F) for 40–50 minutes.
- Glaze the baklava. 5–10 minutes before it’s done, remove from the oven. Melt 2 tbsp honey with 50 g butter, and brush the top of the hot baklava.Return to the oven for a few minutes to finish baking.
- Cool and serve. Let the baklava cool completely in the pan before slicing and serving. Removing it too early will cause it to fall apart.
Notes
- Don’t remove from tray before it’s fully cooled — it may fall apart!
- Add cinnamon or cardamom for a twist.
- Can be stored for up to 5 days in an airtight container.
If you enjoy traditional Eastern desserts, you might also like our recipe for
Kurabiye – tender Eastern-style cookies.
🎉 Bon Appetit!