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Paklava (Armenian Baklava)
5 from 54 votes

Paklava (Armenian Baklava)

Paklava is a layered dessert featuring thin sheets of phyllo dough filled with a spiced walnut mixture and baked until crisp and golden. The pastry is brushed with clarified butter between layers for richness and a flaky texture. Once baked, it is soaked with a hot, fragrant syrup containing sugar, lemon juice, and cloves, which soaks into the crisp layers without making them soggy. The combination of ground walnuts, cinnamon, and sweet syrup gives this treat a balanced nutty and subtly spiced flavor, making it a memorable dessert for special occasions.

Prep Time
45 mins
Cook Time
1 hr 10 mins
Cooling & Soaking
2 hrs
Total Time
3 hrs 55 mins
Servings: 36 pieces (plus trimmings)
Calories: 118 kcal
Course: Dessert
Cuisine: Mediterranean, Middle Eastern, Armenian

Ingredients

  • 1 pound phyllo dough approximately 14-by-18-inch; preferably #4 thickness) defrosted in the refrigerator overnight, aka fillo dough
  • 6 ounces unsalted butter melted and clarified
Filling:
  • 4 ounces walnut 1 cup chopped, finely chopped
  • 1 ½ tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
Syrup:
  • 2 cups granulated sugar 400 grams
  • ¾ cup water
  • 1 tablespoon lemon juice
  • 5 clove whole

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9-by-13-inch pan (see Notes below if doubling recipe).
  2. Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
  3. Open the package of phyllo dough and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn't dry out. Take one sheet of phyllo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit). Lightly brush/blot with melted clarified butter.
  4. Repeat with another sheet of phyllo, but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains, but feel free to count it to be more exact on when to stop.
  5. Spread the filling evenly over the dough. Continue folding and arranging the phyllo as above until you reach the last layer. For the last layer while the sheet is still on your work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place it in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
  6. Cut diamonds with a very sharp knife by cutting lengthwise into 1 ½ inch wide strips, and then start at one corner with 45° diagonals spaced about 2 inches apart until you make diamond shapes with the whole pan.
  7. Spoon the remaining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of phyllo.
  8. Bake for about 45 to 55 minutes until golden brown. Cool completely before moving on.
  9. Prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest for about 17 or 18 minutes until the syrup is warm, but not too hot (about 160 to 165°F).
  10. Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed, about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature.

Notes

  • Double the recipe by using 2 pounds of phyllo dough in a larger pan, folding sheets carefully rather than halving.
  • Use a pastry brush to gently blot clarified butter onto phyllo to prevent tearing and ensure even coverage.
  • If additional butter is needed for the top layers, clarify extra butter separately to complete the assembly.
  • Use a ruler to help cut even rows for a neat appearance if freehand cutting is difficult.
  • Pour hot syrup over cooled paklava to prevent sogginess; avoid pouring syrup when both are the same temperature.

Nutrition Information

Serving 1piece Calories 118kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 8mg (3%) Sodium 34mg (1%) Potassium 13mg (0%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 36 pieces (plus trimmings)

Amount Per Serving

Calories 118

% Daily Value*

Serving 1piece
Calories 118kcal 6%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 34mg 1%
Potassium 13mg 0%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.