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Baklava

Azerbaijani Baklava

Authentic Azerbaijani baklava made with soft dough, walnuts, and honey glaze. A festive treat from the Caucasus region.
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Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 2 hours 40 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: Azerbaijan
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Divide the dough into 8 balls.
    Refrigerate for 1 hour, then divide the dough into 8 equal portions.
    Split the dough into 8 equal balls
  3. Prepare the filling – Part 1.
    Grind the walnuts — not into flour, just coarsely.
    Grind walnuts
  4. Prepare the filling – Part 2.
    Mix the ground walnuts with 4 egg whites and 2.5 cups sugar.
    mix walnauts and proteins
  5. Roll out each dough ball.
    Take each of the 8 dough balls and roll them out thinly into flat sheets.
    dough thinly roll out
  6. 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.
  7. 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.
  8. 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.
  9. 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.
    Finished Azerbaijani baklava, glazed and cut

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.