Walnut Pakhlava with Pomegranate Syrup
- MakesMakes about 40 pieces
- Cook Time1¾ hours
- Active time plus cooling45 minutes active
Similar to baklava, Armenian pakhlava features layers of crisp, well-buttered phyllo and finely chopped nuts, but there are a few key differences. For one, the filling is always made with walnuts, never pistachios nor almonds. Also, it relies on a warmly spiced syrup that is sweetened with sugar, as opposed to honey, and a hit of lemon juice for bright acidity. We were inspired by Irina Georgescu’s recipe from “Tava,” in which she adds pomegranate molasses to the soaking syrup. Though not traditional in pakhlava, tangy pomegranate molasses complements the pastry’s nutty, spiced filling and wonderfully balances its sweetness. To keep the layers crisp and for rich, even browning, it’s important to use clarified butter, which is pure butterfat, with none of the water and milk solids found in whole butter. Many grocery stores sell jars of ghee that are also labeled “clarified butter.” Ghee is indeed a type of clarified butter used in South Asian cooking, but we’ve found its flavor and aroma to be too strong for this pakhlava, so it’s worth the few minutes to clarify your own butter. Just like baklava, pakhlava holds well covered at room temperature for up to a week and is delicious paired with coffee or tea.
Don’t bring the syrup to room temperature before using it and don’t allow the pakhlava to cool before pouring on the chilled syrup. The more viscous consistency of refrigerated syrup makes it easier to pour into the cuts; it also is more readily absorbed by the hot pakhlava. But do cool the pakhlava completely before serving. This gives time for even saturation and for the layers and flavors to meld.
Step 1
In a medium saucepan, combine the 375 grams (1¾ cups) sugar, ¾ cup water and the pomegranate molasses. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, until thickened slightly, 5 to 7 minutes. Pour the syrup into a 2-cup liquid measuring cup; you should have about 1¾ cups. Stir in the lemon juice and set aside.
Step 2
In a small saucepan over medium-low, melt the butter without stirring. Once melted, cook until a layer of white foam forms on the surface, 4 to 5 minutes. Remove from the heat and let stand for 5 minutes. Using a spoon, skim off and discard the foam. Slowly pour the clear, yellow liquid into a 2 cup-liquid measuring cup or microwave-safe small bowl (in case the butter needs remelting), leaving the milk solids and water in the pan; you should have about 1⅓ cups. Discard the solids and water.
Step 3
In a food processor, pulse the walnuts, the remaining 2 tablespoons sugar, the cinnamon and salt until finely chopped, 10 to 12 pulses. Transfer 2 tablespoons of the mixture to a small bowl and set aside; transfer the remainder to a medium bowl.
Step 4
Heat the oven to 325°F with a rack in the middle position. Brush the bottom and sides of a 9-by-13-inch metal baking pan with clarified butter.
Step 5
Unroll the phyllo. If the sheets measure 13-by-18 inches, cut the stack in half crosswise, forming two 9-by-13-inch stacks, then place one stack on top of the other. If the sheets measure 9-by-14 inches, simply leave them as they are. Cover the phyllo stack with plastic wrap and a damp kitchen towel to prevent drying.
Step 6
Lay 1 sheet of phyllo in the bottom of the baking pan; keep the remaining sheets covered. Lightly brush with clarified butter. Repeat the layering and brushing until you have a total of 10 stacked and brushed sheets. Sprinkle evenly with about 1 cup of the walnut mixture.
Step 7
One at a time, layer in 8 phyllo sheets, brushing each with butter. Top with half of the remaining nut mixture. Layer on another 8 phyllo sheets, brushing each with butter, then top with the remaining walnut mixture. If the butter cools and begins to solidify as you work, remelt it so it can be lightly brushed onto the phyllo.
Step 8
Lay a phyllo sheet on the final nut layer and lightly brush it with butter. Continue layering and brushing up to an additional 9 or 10 phyllo sheets. Drizzle 2 tablespoons of the remaining butter over the final sheet of phyllo, then brush it evenly over the surface (if you have leftover clarified butter, reserve it for another use).
Step 9
Using a sharp paring knife, cut the pakhlava in the pan into eighths on the diagonal; start by cutting from one corner to the opposite corner, then cutting 3 evenly spaced parallel lines on each side of the center diagonal. Be sure to slice through all the layers, down to the pan bottom. Now cut from and to the other two corners, cutting across the first set of parallel lines and forming diamond shapes.
Step 10
Bake until well browned and crisp, 50 to 60 minutes. Transfer the pan to a wire rack. Immediately and quickly run a knife around the inside edge of the pan to loosen the phyllo from the edges. While the pakhlava is hot, slowly pour about two-thirds of the chilled syrup (about 1⅓ cups) into the cut lines, then drizzle the remainder all over the top. Sprinkle with the reserved nut mixture, then cool to room temperature. Serve right away or leave in the pan, covered tightly and stored at room temperature for up to 5 days.
