Ingredients:
Dough:
• 500 grams all-purpose flour
• 200 grams unsalted butter, room temperature
• 250 g sour cream
• 50 g granulated sugar
• 2 egg yolks
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking soda
• ½ teaspoon vanilla extract
• 1 pinch salt
Filling:
• 400 grams walnuts, finely chopped
• 300 grams sugar
• 1/2 teaspoon vanilla
• 3 egg whites
• 1/2 teaspoon ground cinnamon
Egg wash:
• 1 yolk + 1 tablespoon water, (whisked together for egg wash)
Glaze:
• 4 tablespoons honey
• 100 grams walnut halves for decoration
Directions:
Filling:
• In a medium bowl, combine the finely chopped walnuts, granulated sugar, egg whites, ground cinnamon, and vanilla extract.
• Stir well until the mixture is evenly moistened.
• Divide the filling into two equal portions and set aside.
Dough:
• In a large mixing bowl, add the softened butter to the flour. Use your fingertips to rub them together until the mixture resembles fine, sandy crumbs.
• In a small ramekin or cup, mix the apple cider vinegar with the baking soda until it fizzes and dissolves completely.
• Stir this mixture directly into the sour cream.
• Make a small well in the flour mixture. Pour in the sour cream mixture, egg yolks, sugar, vanilla, and salt.
• Knead everything together until a cohesive, smooth dough forms.
• Turn the dough onto a lightly floured surface and knead briefly.
• Divide into three equal portions.
• Cover and refrigerate for 30 minutes.
Assemble:
• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking pan with a bit of melted butter.
• Roll out the first piece of dough into a thin rectangle matching the size of your pan, then transfer it into the bottom of the pan.
• Spread the first portion of walnut filling evenly over the dough layer.
• Roll out the second piece of dough, place it gently over the filling, and spread the second portion of walnut filling over top.
• Roll out the third piece of dough and lay it over the filling to form the top crust.
• Using a sharp knife, score diagonal lines only through the top layer of dough to create traditional diamond shapes.
• Brush the entire top dough layer with the egg wash.
• Gently press a walnut half into the center of each diamond.
• Bake at 350°F (175°C) for 45 minutes, or until the top turns a deep, golden-brown color.
• Remove the pan from the oven (do not turn off the oven just yet).
• Using a knife, slice through the pre-scored lines all the way to the bottom of the pan.
• Brush the honey generously over the hot baklava, allowing it to seep into the cut lines.
• Turn off the oven.
• Place the baklava back into the warm, turned-off oven for 15 minutes.
• Remove and allow the baklava to cool completely at room temperature before serving.
Store baklava at room temperature for up to 1 to 2 weeks.
Freezing:
Because it is made with a rich butter-and-sour-cream dough rather than paper-thin phyllo, Armenian Baklava holds up sturdy and retains its moisture without turning soggy.
• Let the baklava cool entirely at room temperature after applying the honey glaze so no excess steam accumulates.
• Place the pieces of baklava on a parchment-lined baking sheet in the freezer for 1–2 hours until firm. This prevents the honey glaze and top walnuts from sticking together.
• Wrap each piece (or whole blocks) tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, stack wrapped pieces in an airtight container or heavy-duty freezer bag.
Freeze for up to 3 months for the best texture and flavor.
Thaw & Serve:
• Transfer the baklava from the freezer to the countertop and let it thaw wrapped at room temperature for 2 to 4 hours (or overnight in the fridge).
• Avoid microwaving, as it can cause the butter to melt out unevenly and make the dough rubbery.
• If you prefer it warm with a slightly crisp top, pop the thawed pieces into a 300°F (150°C) oven or toaster oven for 5 to 8 minutes just to warm through.
