Baku pakhlava

Method 7 steps

1. 1

   Dissolve the yeast in the warm milk and knead a dough with the flour, yolks, a spoon of ghee and salt.

2. 2

   Let the dough rise an hour somewhere warm and divide it into eight equal balls.

3. 3

   Mix the ground walnuts with half the sugar and the cardamom; that is the filling.

4. 4

   Roll the first ball to the size of the tin, lay it in and brush it generously with ghee.

5. 5

   Alternate layers of dough and nut filling, buttering each, until the dough runs out.

6. 6

   Cut it into diamonds right down to the base, press a walnut half into each and brush with saffron infusion.

7. 7

   Bake at 180 °C for forty-five minutes and pour over a hot syrup of honey and the remaining sugar.