Azerbaijani Baklava Recipe. So Different From Any Other Baklava!

This recipe is a detailed description of one of the most favorite if not the most favorite dessert in Azerbaijan. Baklava represents a star and is baked during Zoroastrian Novruz Celebration. It is very unique in taste and texture compared to most baklavas that you may have tried. Please keep in mind that this recipe makes around 50 big baklavas. You can cut the recipe in half and accordingly adjust a baking pan size.

Prepare Syrup ahead of time and let it completely cool:
2 cups of sugar (400g)
1+ ⅓ cup of water (300-310g)
⅛ Teaspoon of citric acid OR 1 Tablespoon of lemon juice

Cook on a medium high heat. Bring it to a boil and add the citric acid or lemon juice. Boil for 7 minutes. You will see bubbles are denser and bigger in size when ready.

Prepare the filling:
800g of walnuts
2 cups of sugar
1,5-2 Teaspoons of cardamom powder
Grind walnuts into coarse ground. Please check the video to understand what is the intended result. Mix sugar, cardamom and walnut and set it aside.

Dough:
2 whole eggs
2 egg yolks
200g of sour cream
1100g of all-purpose flour
240g of butter ( always unsalted)
340ml of milk ( I used 300ml. Please adjust according to your flour)
½ Teaspoon of dry yeast
¾ Teaspoon of salt
1+ ⅓ Teaspoon of sugar

Butter for Layers:
250g of melted butter(unsalted)

Butter for baking:
200g of melted butter (unsalted)

Mix all dry ingredients and then add all wet ingredients. Please make sure you add milk gradually. My recipe requires 340ml, however, it may change depending on the flour you are using. You may need all 340ml or 300ml like I did. When dough is very soft, consistent and pliable you will know that more milk is not needed. Cover and proof for 30 minutes.
I am making a big batch of baklava and if you would like it to be way too big you can cut the recipe in half and use a smaller baking pan. My baking pan is round shaped (16 inch x 2 inch) 40,6cm x 5 cm. You can use a slightly bigger pan for this recipe as well, because there will be enough dough and filling.

Divide dough into 11 parts. 9 parts will be the same whereas 2 are different.
Bottom (1st layer) is 380g
Layers 2-10 are 130g
Top (11th layer) is 400g

1)Roll out the bottom layer, straighten it out and cut extra dough. Make sure the edges do not have gaps with the wall of the pan. Brush the layer with butter designated for layers. I used around 1 Tablespoon of butter for each layer. Do not add the filling after the first layer.

2)Roll out the second layer(130g) until it is very thin and fits the pan size. Make sure the edges are sealed to the edges of the previous layer. Brush with butter and add 5 Tablespoons of the filling. Distribute evenly and use your hand to make sure it is very even. After layering the next dough layer, slightly press on the surface to make sure there is no air and it is flat.

Repeat step 2 until layer #10. After you roll out layer #10 (130g) brush it with the butter but do not add any filling.

3)Roll out the last layer (#11). Make sure it is smooth and does not have any wrinkles. Cut extra dough and tuck the sides inwards in order to seal it to the previous layer.

Cut everything into even identical 8 triangles. Use a ruler to cut lines parallel to every side of each triangle.Regular ruler has a perfect width of 1,3 inches. Please follow the video for more detailed instructions. Place peeled almonds in the middle of each baklava.

Bake in a preheated oven at 370F( 190C ) for 15 minutes. Take out, cut through every single line and pour evenly all the butter designated for baking. Bake for 45 more minutes or until it is golden brown.

When ready pour evenly cold syrup over the hot baklava. Let it completely cool down before cutting and eating. I kept mine overnight. Make sure you cut through lines before taking out baklavas. As people say in Azerbaijan “Nush Olsun” Bon Appetit!

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