Air fryer Armenian pakhlava

Ingredients

• For the dough: baking powder1 tsp
• For the dough: sour cream200 g
• For the dough: egg1 pc
• For the dough: wheat flour450 g
• For the dough: butter200 g
• For the filling: sugar200 g
• For the filling: cinnamon2 g
• For the filling: walnuts (or any other nuts)200 g
• For the topping: honey100 g
• For the topping: water100 ml
• For the topping: sugar100 g
• For the topping: butter100 g
• Egg for brushing
• Vegetable oil for the tin

Method

1. Put the softened butter in a bowl, add the sour cream and the egg, and mix.
2. Gradually add the sifted flour mixed with the baking powder and quickly knead a smooth, elastic dough. Wrap it in cling film and chill while you make the filling.
3. Rinse the nuts and dry them in the microwave or in a dry frying pan (set some of the walnuts aside for decoration).
4. Put the nuts in the meat mincer with the sugar and cinnamon and grind them — the result should be slightly coarser than crumbs.
5. Divide the dough into 7 pieces and roll each into a rectangular sheet about 0.3 cm thick. Divide the filling into 6 equal portions.
6. Place the first sheet in a tin greased with vegetable oil and spread a portion of filling on top. Repeat with the rest of the dough; leave the top layer without filling.
7. Cut the pakhlava into diamonds, brush with beaten egg and press a piece of walnut into the center of each diamond.
8. Bake in the air fryer at 200 °C for about 15 minutes.
9. Melt the butter, pour it over the pakhlava and return it to the air fryer for about 30 more minutes.
10. Make the honey syrup, pour it over the pakhlava once it is out of the air fryer, and leave it to soak in and cool.
11. Cut the pakhlava all the way through, arrange on a platter and serve.

Cooked with

HAG-7070 Air FryerHMG-2570 Meat Mincer