Sweet Delicate Armenian Pastry

Step 1: Prepare the syrup and let cool completely.

2-cups sugar

1-cup water

1-tsp lemon juice

Put sugar and water in a saucepan. Bring to a boil stirring constantly. Boil for one minute. Turn off heat and add the lemon juice. Let cool completely.


1 lb-walnuts finely chopped(3 cups)

3-TBL sugar

2- TBL cinnamon

Chop your walnuts in a food processor until fine. Add sugar and cinnamon.

1/2 – lb Filo dough

1-stick of butter You may not use it all.

Set oven to 350 degrees.

Open dough and lay landscape style in front of you.

Butter the top half of the dough. Then take a tablespoon and make a mound of nuts across the top. Pick up 4 sheets of dough and roll them toward you. Make it tight. Lift up the roll and place it onto a cookie sheet. With a serrated-edged knife make diagonal cuts along the roll. You choose the size. Butter the whole roll and start on your next one. You can place the rolls close together because the dough does not rise. Once you have used up all the dough and you have your rolls prepared and buttered put the pan into the oven at 350° for about 20 minutes or until golden brown. While this is cooking prepare your dipping station.

You must dip the hot Paklava into the cooled syrup. I usually drain off the extra syrup by putting the dipped pieces into a strainer over another bowl. IF…you run out of syrup don’t worry. You can dip cooled Paklava into hot syrup and strain.

Another tip: Reheated Paklava is AMAZING! Put your cooled Paklava back into the oven at 350 degrees for about 10 minutes and then remove. So yummy!