THE HERITAGE TABLE: PUFF PASTRY BAKLAVA WITH CHAI PIE WALLAH

Baklava has never belonged to one place. It is a dessert shaped by the hands of many cultures—Persian cooks perfuming nuts with rosewater, Greek bakers layering walnuts between sheets of dough as thin as parchment, Ottoman palace chefs stretching phyllo until it covered entire tabletops, and Armenian home kitchens filling their trays with warm spice and walnuts. Every region believed they made the best version, yet together they formed a culinary lineage that spans centuries.

Today, baklava continues that journey. In many modern kitchens across Istanbul, Beirut, Athens, Paris, and beyond, cooks are embracing puff pastry as a shortcut—a way to capture the spirit of baklava without the intricate labor of hand-stretched sheets.

This recipe stands firmly in that evolving tradition. It combines the honeyed richness of Greek baklava, the floral whisper of Persian sweets, the walnut-forward style of Armenia, and the warm medieval spice notes that once traveled the Silk Road.

The addition of Oak City Spice Blends’ Chai Pie Wallah ties the past to the present, bringing cinnamon, ginger, nutmeg, and cardamom into a dessert that has always been defined by layers of history as much as layers of pastry.

This dish is not an imitation. It is a continuation. A reminder that heritage is a living thing—adaptable, flavorful, and always ready for one more beautiful variation.

Puff Pastry Baklava with Honey, Walnuts, Rosewater, and Chai Pie Wallah

Yield: 6–8 servings

Prep Time: 10 minutes

Cook Time: 27–30 minutes

Total Time: 40 minutes

Ingredients

Pastry

1 sheet puff pastry, thawed

Nut Filling

100 g finely blended pistachios

50 g coarsely chopped walnuts

1/4 cup honey

30 g melted butter

1/4 tsp rosewater

1/2 tsp Chai Pie Wallah seasoning

Pinch of sea salt

Finish

1 egg yolk

Warm honey, for drizzling

Reserved pistachios, for topping

Instructions

1. Preheat oven to 350°F (180°C). Line a baking tray with parchment.

2. In a bowl, combine pistachios, honey, melted butter, rosewater, Chai Pie Wallah, and a pinch of salt. Set aside a small spoonful of pistachios for garnish.

3. Roll out the puff pastry lightly and slice it lengthwise into three equal strips.

4. Working with one strip at a time, spread one-third of the pistachio filling along one long side of the strip. Sprinkle walnuts on top.

5. Fold the pastry over the filling, tuck gently, and roll tightly into a log. Repeat with remaining strips.

6. Place the rolls seam-side down on the prepared tray. Brush generously with egg yolk.

7. Bake for 27–30 minutes until deeply golden and flaky. Do not remove early.

8. Drizzle warm honey over the rolls while still hot. Scatter reserved pistachios on top.

9. Cool slightly before slicing. Serve warm or at room temperature.