Armenian pakhlava with pomegranate syrup

Armenian pakhlava with pomegranate syrup
  • Serves icon Serves 8
  • Time icon Hands-on time 30 min. Oven time 30 min.

“A pakhlava lies at the heart of Armenian baking, from a dish to bring a little joy on Lent days to one carried in large trays to the table at weddings and festive gatherings. The fragrant cloves are believed to symbolise the gifts the Three Wise Men brought to baby Jesus.” Food writer, Irina Georgescu.

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Nutrition: per serving

Calories
854kcals
Fat
42.4g (11.5g saturated)
Protein
19.6g
Carbohydrates
97.3g (37g sugars)
Fibre
2.2g
Salt
trace
Calories
854kcals
Fat
42.4g (11.5g saturated)
Protein
19.6g
Carbohydrates
97.3g (37g sugars)
Fibre
2.2g
Salt
trace

Ingredients

  • 200g caster sugar
  • 60ml pomegranate molasses
  • 300g walnuts
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 120g unsalted butter, melted, plus extra to grease
  • 24 sheets (2 packets) filo pastry
  • 16 cloves (optional)

You’ll also need

  • 20cm x 32cm deep baking tray

Method

  1. First, make a syrup by bringing the sugar, pomegranate molasses and 300ml water to the boil in a pan. Reduce the heat to medium and simmer for 15 minutes. Leave to cool.
  2. Next, make the filling. By hand or in a food processor, chop the walnuts with a pinch of salt to obtain a coarse consistency. Combine with the ground cinnamon and cloves.
  3. Heat the oven to 150°C/gas 3. Grease the baking tray with butter. Lay the first 12 sheets of filo in the tray, generously brushing each sheet with the melted butter before adding the next. Evenly spread the filling mixture on top, then lay the other 12 sheets of filo on top in the same way, brushing with butter as before. Brush the top generously with butter. With a sharp knife, cut the pakhlava in half lengthways, all the way through the layers, then cut it widthways into quarters. Cut each resulting rectangle on the diagonal, alternating the direction to create a pattern.
  4. Bake for 30 minutes, then remove from the oven. Using a tablespoon, carefully pour the syrup on top, distributing it evenly. Decorate with whole cloves on top for a more intense flavour, if wished. Allow to cool in the tray, then serve.

delicious. tips

  1. The pakhlava will keep for up to a week in an airtight container, but are best enjoyed within 24 hours.

Recipe By

Irina Georgescu

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