Easter is the celebration of the Resurrection of Christ. After observing Lent for 40 days and 40 nights, we’ve earned the right to enjoy some of the pleasures we’ve resisted for what seems like a very long time. One way to do this is to serve Traditional Paklava at your Easter table.
Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, “The Art of Traditional Armenian Cooking”. In it she explained her version of the origin of the word “paklava.” She stated that the word came from an old Lenten tradition: “With ‘pak,’ meaning Lent, and ‘halva’, meaning sweet, the story says that paklava was made with 40 layers of dough to represent the 40 days of Lent. After Easter services, paklava was served in celebration.”
So, with this in mind, here is our recipe for traditional paklava to serve and enjoy with your family and friends this Easter Sunday.
We hope you enjoy this flaky, crispy, nutty traditional paklava recipe.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Refrigeration Time 1 hourhour
Total Time 2 hourshours15 minutesminutes
Servings 30pieces
Ingredients
Filling Ingredients:
2cupswalnuts, pecans, pistachio nuts, or a combinationchopped
1½tspground cinnamon
Main Ingredients:
1½cupsclarified, unsalted butter, meltedSee how to clarify butter below.
1lbphyllo doughthawed
Syrup Ingredients: (See below for directions)
2cupssugar
1½cupwater
1striplemon peel or 1 tsp. of lemon juice
Instructions
In a medium bowl, combine nuts and cinnamon. Set aside.
Lightly brush the bottom and sides of a 9″ x 13″ baking pan with melted butter.
Place half of the phyllo sheets (about 20 sheets) on the bottom of the pan, lightly brushing every (or every other) sheet with melted butter. NOTE: The number of sheets may vary depending on the brand of phyllo dough used.
Spread the nut mixture evenly on the phyllo dough.
Layer the rest of the phyllo sheets (about 20 more sheets) on top, lightly brushing each sheet. Generously brush the top layer with melted butter.
Place tray of unbaked paklava in refrigerator for about 45 minutes to one hour before attempting to cut.
To make diamond-shaped cuts, use a very sharp knife and cut diagonally through the layers of phyllo dough, then make vertical cuts through the dough.
Bake in a preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
As soon as the paklava comes out of the oven, spoon some of the cooled syrup over the top of each piece. Cool completely before serving.
How to Clarify Butter:
Melt about 1 ½ to 1 ¾ cups butter or butter and margarine over low heat until foam appears. Skim foam and keep on low heat for about 15 minutes or until water has evaporated and salt and solids settle to bottom of pan. Cool about 15 to 20 minutes. Carefully pour clarified butter into container, leaving salt and solids at bottom of the pan. Discard solids.
How to Make Simple Syrup:
Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool.
Funny timing, we're planning on making Paklava today. We were always taught to pour hot syrup over cold Paklava though. Hot on hot for Kadayif, hot on Cold for Paklava. I've never heard of anyone refrigerating it before. Does it make it easier to cut? That's the one thing I don't like about making Paklava. Either the layers try to slide apart while I'm slicing it, or I smush it trying to hold it together.
My mom taught me that you either pour hot syrup on cold paklava or cold syrup on paklava so I think both are correct ways. Funny how those little things get passed down.
Yours looks fantastic. I'm ready to make some now.
Seems like every region has a slightly different method. I was taught to pour just enough of the cooled syrup over hot paklava so you hear a 'sizzle'. Extra syrup should be available for those who like their paklava wet. (I prefer mine a bit crispy.)
Chris, chilling the unbaked paklava does make it easier to slice, but it's still a little tricky no matter what! Good luck with your recipe.
I'm really looking forward to trying to make paklava for Easter. I've wanted to try for a long time and, after reading your introduction, it seems like Easter season is really the right time. I've been enjoying your website and videos. Thanks for sharing!
Thanks Jeremy! Paklava is great anytime, but Easter is when it takes center-stage. I'd love to know how yours turns out...good luck.
I do hot syrup on hot paklava. it sizzles like crazy and helps keep the bottom crispy. I also add 1 tsp of vanilla to the syrup. What a difference that makes. Our family went crazy for that change. Gotta try refrigerating befor cutting.
Kathy,
Thanks for your tip...vanilla sounds like a tasty addition to the syrup!
i make it this way but i also found an easy shortcut version. buy frozen baklava shells ( mini size, make the filling mixture then fill the cups using a teaspoon bake for 8 minutes or until brown. add the syrup using a teaspoon until you get the desired amount of syrup you want in the cups. the first time i did it i added way to much syrup and they came out very wet. 1-1/2teaspoons works well and gives it just the right amount of syrup and sweetness
My mom was told by my grandmother tho melt crico shortening,but not too hot so phyllo would burn, over the completed and cut paklava to cook and crisp it. Take out a corner piece, then drain. Discard drained oil. While still warm pour simple syrup over paklava. Let set, then serve. excellent!
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Funny timing, we're planning on making Paklava today. We were always taught to pour hot syrup over cold Paklava though. Hot on hot for Kadayif, hot on Cold for Paklava. I've never heard of anyone refrigerating it before. Does it make it easier to cut? That's the one thing I don't like about making Paklava. Either the layers try to slide apart while I'm slicing it, or I smush it trying to hold it together.
My mom taught me that you either pour hot syrup on cold paklava or cold syrup on paklava so I think both are correct ways. Funny how those little things get passed down.
Yours looks fantastic. I'm ready to make some now.
Seems like every region has a slightly different method. I was taught to pour just enough of the cooled syrup over hot paklava so you hear a 'sizzle'. Extra syrup should be available for those who like their paklava wet. (I prefer mine a bit crispy.)
Chris, chilling the unbaked paklava does make it easier to slice, but it's still a little tricky no matter what! Good luck with your recipe.
I'm really looking forward to trying to make paklava for Easter. I've wanted to try for a long time and, after reading your introduction, it seems like Easter season is really the right time. I've been enjoying your website and videos. Thanks for sharing!
Thanks Jeremy! Paklava is great anytime, but Easter is when it takes center-stage. I'd love to know how yours turns out...good luck.
I do hot syrup on hot paklava. it sizzles like crazy and helps keep the bottom crispy. I also add 1 tsp of vanilla to the syrup. What a difference that makes. Our family went crazy for that change. Gotta try refrigerating befor cutting.
Kathy,
Thanks for your tip...vanilla sounds like a tasty addition to the syrup!
i make it this way but i also found an easy shortcut version. buy frozen baklava shells ( mini size, make the filling mixture then fill the cups using a teaspoon bake for 8 minutes or until brown. add the syrup using a teaspoon until you get the desired amount of syrup you want in the cups. the first time i did it i added way to much syrup and they came out very wet. 1-1/2teaspoons works well and gives it just the right amount of syrup and sweetness
We also make a shortcut, mini paklava just as you have described: http://thearmeniankitchen.com/2009/03/paklava-anyone.html
My mom was told by my grandmother tho melt crico shortening,but not too hot so phyllo would burn, over the completed and cut paklava to cook and crisp it. Take out a corner piece, then drain. Discard drained oil. While still warm pour simple syrup over paklava. Let set, then serve. excellent!