Paklava is a sweet, layered pastry with walnut and raisin filling.


  • 400 g butter, softened
  • 5 egg yolks
  • 1 cup matsoni or natural yogurt
  • 6 cups all-purpose flour
  • 1 tsp baking soda
  • 5 egg whites
  • 2 cups sugar
  • 1 cup walnuts, chopped coarsely
  • 1 cup walnut halves, to decorate
  • 1 cup raisins
  • 2 tsp cinnamon


  1. Place the flour and butter in a large bowl and mix until the flour forms crumbs. Add 1 tsp of baking soda to the yogurt and mix well. Add this mixture and 4 egg yolks to the bowl and knead until smooth. Wrap the dough into a clingfilm and place it into a fridge for 1 hour.

  2. For the filling beat the egg whites with electric mixer on medium speed until soft peaks form. Then beat on high until stiff peaks form. Start adding the sugar (a tablespoon at a time) and continue beating. When done, add cinnamon, raisins and chopped walnuts and stir well using a spatula or wooden spoon.

  3. Preheat oven to 180 C .Divide the dough into 3 pieces - one of them must be a little bit bigger than others. Roll each piece of the dough into a circle or rectangle, it depends on the shape of your baking sheet. Put the dough layer into the baking sheet and spread half of the filling. Put another layer of the dough and add the rest of the filling. Cover with the biggest layer of the dough and press lightly on the top and on all sides to seal.

  4. Brush Baklava with remaining egg yolk and using a sharp knife cut the top layers into equal pieces. Place walnut halves on each piece and press slightly. Bake in preheated oven for 35-40 minutes or until golden.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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