Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup butter, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped pistachios
- 2 tablespoons honey
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cranberries
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the dry ingredients until just blended.
4. Spread the batter into the prepared pan. Sprinkle the pistachios, honey, walnuts, almonds, hazelnuts, apricots, and cranberries over the top.
5. Bake for 25 to 30 minutes in the preheated oven, or until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information (per serving):
Calories: 320
Fat: 16 g
Carbohydrates: 40 g
Protein: 5 g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil.
- White sugar: Can be substituted with brown sugar or coconut sugar.
- Brown sugar: Can be substituted with white sugar or coconut sugar.
- Pistachios: Can be substituted with any other type of nut.
- Honey: Can be substituted with maple syrup or agave nectar.
- Walnuts: Can be substituted with any other type of nut.
- Almonds: Can be substituted with any other type of nut.
- Hazelnuts: Can be substituted with any other type of nut.
- Apricots: Can be substituted with any other type of dried fruit.
- Cranberries: Can be substituted with any other type of dried fruit.
Variations:
- Add different types of nuts and dried fruits to the top of the paxlava.
- Substitute the honey with a different type of sweetener.
- Add a layer of cream cheese or ricotta cheese to the top of the paxlava.
Tips and Tricks:
- Make sure to spread the batter evenly in the pan before adding the toppings.
- If the paxlava is browning too quickly, cover it with aluminum foil and continue baking.
- Let the paxlava cool completely before cutting into it.
Storage Instructions:
Pistachio paxlava can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Pistachio paxlava can be reheated in the oven at 350 degrees F (175 degrees C) for 10-15 minutes.
Presentation Ideas:
Pistachio paxlava can be served with a dollop of whipped cream or a scoop of ice cream. It can also be sprinkled with powdered sugar or drizzled with honey.
Garnishes:
Pistachio paxlava can be garnished with chopped pistachios, walnuts, almonds, hazelnuts, apricots, and/or cranberries.
Pairings:
Pistachio paxlava pairs well with coffee, tea, or a glass of milk.
Suggested Side Dishes:
Pistachio paxlava can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the paxlava is too dry, add a few tablespoons of melted butter to the batter before baking.
- If the paxlava is too wet, add a few tablespoons of flour to the batter before baking.
Food Safety Advice:
Make sure to store the paxlava in an airtight container in the refrigerator and consume within 5 days.
Food History:
Paxlava is a traditional Armenian dessert that is believed to have originated in the 7th century. It is made with layers of phyllo dough filled with nuts and honey.
Flavor Profiles:
Pistachio paxlava has a sweet and nutty flavor with hints of vanilla and honey.
Serving Suggestions:
Pistachio paxlava can be served as a dessert or a snack. It can also be served with a scoop of ice cream or a dollop of whipped cream.
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Region: Turkish