Pakhlava

Prepare the Dough

In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for about 10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the melted butter, warm milk, eggs, and the yeast mixture. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

In a medium bowl, combine the ground walnuts, granulated sugar, ground cardamom, and ground cinnamon. Mix well.

Prepare the Syrup

In a small saucepan, combine the water, granulated sugar, honey, and lemon juice. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat and simmer for about 10 minutes. Remove from heat and let it cool.

Assemble the Pakhlava

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Divide the dough into 10 equal portions. Roll out each portion into a thin sheet, about the size of the baking dish.

Place one sheet of dough in the bottom of the prepared baking dish. Brush with a little melted butter and sprinkle with a layer of the walnut filling. Repeat this process, layering dough, butter, and filling, until you have used all the dough and filling, ending with a layer of dough.

Cut the pakhlava into diamond shapes using a sharp knife. Place a whole clove in the center of each diamond, if desired.

Brush the top with the beaten egg yolk.

Bake the Pakhlava

Bake in the preheated oven for about 45-50 minutes, or until golden brown.

Add the Syrup

Remove the pakhlava from the oven and immediately pour the cooled syrup evenly over the top. Let it sit and absorb the syrup for at least 1 hour before serving.

Serve

Once the pakhlava has fully absorbed the syrup, it is ready to be served. Store any leftovers in an airtight container.