Almond-Cardamom Baklava (Azeri Pakhlava)

almond-cardamom pakhlava

Almond-Cardamom Pakhlava

Almond-Cardamom Baklava (Azeri Pakhlava)Jason Lang

At Zulya Kazimova's bakery in Baku, pakhlava—the Azeri version of baklava, which she cuts into a diamond shape—is made using 14 layers of a dense yeasted dough rolled out so thinly and painstakingly that it becomes translucent. For home cooks, prepared phyllo dough produces a wonderfully crisp, lighter, and flakier version. To defrost frozen phyllo quickly, set it in a microwave (still wrapped in its plastic packaging) on the defrost setting for about 30 seconds, then rotate the package and repeat.