Armenian Pakhlava

Name: Armenian Pakhlava
Ingredients: 1 package Phyllo dough; 1 cup Chopped walnuts; 1 cup Granulated sugar; 1/2 cup Unsalted butter; 1 tsp Rose water; 1/2 tsp Ground cardamom; 1/4 tsp Salt; 2 Large eggs; 1 cup All-purpose flour

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipessweetdessertbread

Nutrition (per serving)

850Calories

85 gProtein

65 gCarbs

35 gFat

25 gSugar

700 mgSalt

Ingredients

1 package Phyllo dough
1 cup Chopped walnuts
1 cup Granulated sugar
1/2 cup Unsalted butter
1 tsp Rose water
1/2 tsp Ground cardamom
1/4 tsp Salt
2 Large eggs
1 cup All-purpose flour

Method

Thaw the phyllo dough according to package instructions, then cut into 4 equal pieces, about 10 minutes.
In a large bowl, mix together chopped walnuts, granulated sugar, and salt until well combined, about 2 minutes.
Layer the phyllo dough in a 9x13-inch baking dish, brushing each layer with unsalted butter, about 4 minutes per layer, until all 4 layers are stacked.
Sprinkle the walnut mixture evenly over the top layer of phyllo dough, then fold the edges of the phyllo dough over the filling to form a crust, about 5 minutes.
Cut the pakhlava into diamond-shaped pieces and bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until golden brown, then remove from the oven and let cool for 10 minutes.
Drizzle the pakhlava with rose water and sprinkle with ground cardamom before serving, about 2 minutes, then garnish with chopped walnuts if desired.
To serve, cut into small pieces and serve warm, about 5 minutes, then let cool completely on a wire rack.
The pakhlava is ready when it is golden brown and the phyllo dough is crispy, then let it cool and serve.
Bake for an additional 5 minutes if the top is not golden brown, then remove from the oven and let cool completely on a wire rack.