Pakhlava

// Ingredients

• Plain flour — 500 g
• Milk — 200 ml
• Dry yeast — 5 g
• Eggs — 2
• Butter — 200 g
• Walnuts or hazelnuts — 400 g
• Sugar — 300 g
• Cardamom — ½ tsp
• Saffron — a pinch
• Honey — 200 g

// Method

1. 01Knead a yeast dough from the warm milk, yeast, one egg, 50 g of melted butter and the flour. Leave for an hour.
2. 02Grind the nuts with the sugar and cardamom into coarse crumbs.
3. 03Divide the dough into 8–10 pieces and roll each out almost transparent. Layer them in a greased tin, scattering nut filling after every 2 layers.
4. 04Brush the top with yolk mixed with saffron and cut into diamonds right through. Press half a nut into each diamond.
5. 05Pour over the remaining melted butter and bake at 170 °C for 45–50 minutes.
6. 06Pour melted honey thinned with a spoonful of water over the hot pakhlava and leave to soak overnight.