In depth
Azerbaijani paxlava splits into three families: Baku (central), Sheki (ancient and ceremonial), and Lankaran (delicate). Baku is less sweet and walnut-heavy; Sheki is sweeter and more layered; Lankaran has the thinnest dough. All are the headline sweet of the Novruz table.
History and origin
The word "paxlava" comes from "paxla" (bean) — the diamond shape resembles a bean. History runs back to the 14th–15th centuries. The Sheki tradition dates to the 16th century, when only specialized masters were allowed to make it.
Ingredients
- Flour, egg yolk, clarified butter (dough)
- Walnut or almond (filling)
- Powdered sugar
- Saffron, cardamom
- Honey or sugar syrup
- Green peppercorns (for decoration on top)
Preparation
Dough is rolled into 10–15 thin layers. Walnut-sugar-spice mix goes between layers. Clarified butter brushed on top. Cut into diamonds. Bakes 30–40 minutes until golden-brown. Immediately drenched with honey or saffron syrup.
Varieties
Baku paxlava, Sheki paxlava (with its special syrup), Lankaran paxlava, Baku patı (ridged), almond paxlava.
Frequently asked questions
How does Azerbaijani paxlava differ from Turkish?
Turkish baklava is sweeter and many-layered (50+ layers). Azerbaijani is 10–15 layers, less sweet, with saffron and cardamom. Sheki is especially distinctive.
Why the diamond shape?
It's tied to Novruz — symbolizing the spring bean and sun rays. Every family has its own diamond cut.
Why is Sheki paxlava special?
In the 16th century, Sheki masters guarded their recipes. Even today every master has a unique dough and syrup. Sheki claims the title of the world's sweetest paxlava.
How long does paxlava keep?
At room temperature: a week. In the fridge: 2–3 weeks. Honey-based syrup keeps longer.