How to Make Azerbaijan Baklawa at Home

Azerbaijan Baklawa, also known as Paxlava, is a beloved dessert in Azerbaijani cuisine, traditionally made during festive occasions like Nowruz, weddings, and other important celebrations. This delicately layered pastry is filled with nuts, sweetened with syrup, and flavored with saffron—a spice that reflects the country’s ancient culinary roots. If you’ve ever tasted it, you know it offers a perfect balance of richness and sweetness with a symbolic diamond shape representing prosperity. In this post, we’ll walk you through a traditional Azerbaijan Baklawa recipe that you can easily make at home, bringing an authentic taste of the Caucasus to your kitchen.

Ingredients You’ll Need

Making Azerbaijan Baklawa at home may seem complex, but with the right ingredients, it becomes a joyful and rewarding process. Here’s everything you’ll need:

For the Dough:

• 500g all-purpose flour
• 2 eggs
• 200ml warm milk
• 100g melted butter
• 1 tablespoon sour cream
• 1 teaspoon baking powder
• A pinch of salt

For the Nut Filling:

• 400g finely ground walnuts (you can also use a mix of almonds and hazelnuts)
• 200g granulated sugar
• 1 teaspoon ground cardamom (optional for a more aromatic flavor)

For the Saffron Syrup:

• 300g sugar
• 150ml water
• A few strands of saffron (soaked in warm water)
• 1 tablespoon rose water (optional but traditional)

For Assembly:

• 250g melted butter for brushing between layers
• 1 egg yolk for brushing the top
• Whole walnut halves or almonds for decoration

Step-by-Step Guide to Making Azerbaijan Baklawa

1. Prepare the Dough

Start by mixing the flour, baking powder, and salt in a large bowl. Add the eggs, warm milk, sour cream, and melted butter. Knead everything together until the dough is smooth and pliable. Let it rest covered with a towel for 30 to 45 minutes to relax the gluten, making it easier to roll later.

2. Prepare the Nut Filling

In a separate bowl, combine the ground walnuts with sugar and cardamom. Mix well and set aside. This mixture will be layered between thin sheets of dough, adding that classic nutty crunch to every bite.

3. Roll Out the Dough

Divide the dough into 10 to 12 equal-sized balls. Roll each one into a thin circle or sheet, making sure they are approximately the same size. The thinner the better—traditional Azerbaijan baklawa has very delicate layers.

4.  Assemble the Layers

Grease a round or rectangular baking tray with melted butter. Start layering the dough: place one sheet at the bottom, brush it with butter, and repeat for 3 to 4 layers. Then add half of the nut mixture, spread it evenly, and continue with 2 to 3 more buttered layers. Add the remaining nut mixture and finish with the rest of the dough layers, each brushed generously with butter.

5. Cut and Decorate

Once all the layers are in place, use a sharp knife to cut the baklawa into diamond shapes. Place a walnut half or almond in the center of each diamond. Brush the entire top with egg yolk for a shiny golden finish after baking.

6. Bake the Baklawa

Preheat your oven to 180°C (356°F). Bake the baklawa for about 40 to 50 minutes or until the top is beautifully golden and crispy. The aroma of saffron and nuts will fill your kitchen as it bakes.

7.  Prepare the Saffron Syrup

While the baklawa is baking, prepare the syrup by combining sugar and water in a saucepan. Bring it to a boil and simmer until it thickens slightly. Add the soaked saffron water and rose water at the end. Let it cool slightly.

8. Pour the Syrup

As soon as you remove the baklawa from the oven, pour the warm syrup evenly over the hot pastry. This ensures the syrup is fully absorbed into every layer, adding the signature moisture and sweetness Azerbaijan baklawa is known for.

Pro Tips for Perfect Azerbaijan Baklawa

• Use clarified butter for a cleaner, nutty flavor.
• Don’t rush the dough resting process—it’s essential for stretchable, elastic layers.
• Saffron is key—it gives baklawa its rich yellow glaze and distinctive flavor. Even a few strands go a long way.
• Let it rest overnight before serving. This allows the syrup to fully soak in, enhancing flavor and texture.

Final Thoughts

Making Azerbaijan Baklawa at home is more than just baking—it’s an experience rooted in centuries of tradition, celebration, and craftsmanship. Whether you’re preparing it for a special occasion or simply to explore global flavors, this dessert offers a beautiful blend of culture and culinary delight. With patience and passion, you can master this sweet masterpiece and enjoy a slice of Azerbaijani heritage right from your own oven.