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Azerbaijani pakhlava

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Title: Azerbaijani pakhlava  
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Language: English
Subject: Cream horn, Chouquette, Khuushuur, Pain aux raisins, Pâtisserie
Publisher: World Heritage Encyclopedia

Azerbaijani pakhlava

Azerbaijani pakhlava
Course Dessert
Place of origin Azerbaijan
Main ingredients Yeasty pastry, hazelnuts or Circassian walnut, milled carnation, cardamom, crocus
Variations Multiple
Cookbook:Azerbaijani pakhlava 

Azerbaijani pakhlava (Azerbaijani: Azərbaycan Paxlavası), or Pakhlava, is an integral part of those sweets, which are made in Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled carnation, cardamom, crocus are used for preparation of pakhlava. Milled nuts and sugar are used for stuffing.[1]

Recipe for preparation of pakhlava

A layer is rolled out from the pastry with thickness of not less than 2 mm, put into baking tray, oiled and lavishly filled with stuffing. This process is continued, until 9-10 layers are made. The last layer is greased with yolk, mixed up with crocus. Then pakhlava is cut into two rhombs, then either hazelnut or half of the kernel of Circassian walnut is placed on each piece. Then it is baked with 180°-200°C temperature pending 30–40 minutes.[2][3]


  1. ^ "Азербайджанская пахлава". 2009-03-24. 
  2. ^ "Довга, долма и пахлава: секреты азербайджанской кухни". 
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