Apricot + Walnut Roll



Preparation info

  • Makes


    rolls ( 12 inch 30 cm each)
    • Difficulty


    • Ready in

      1 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I adapted this recipe from one by Khanum-e Gorgestani in Tabriz, whose grandparents had come from Tiblisi. It’s interesting that this variation on the traditional Yazdi baklava traveled to the Caucasus, where it’s called paklava. It can be made with various fillings, including almond and apple or other dried fruits.


Saffron Glaze

  • 2 cups/400 g sugar
  • 1 x 4 in/10


  1. Line a 17in x 11in/43cm x 28cm rimmed sheet pan with parchment paper.
  2. For the saffron glaze: Place 1 cup/240ml water and the sugar in a saucepan and stir well to dissolve the sugar. Add the rest of the ingredients for the glaze, bring to a boil, reduce heat to low, and simmer for 1 to 2 minutes, until you have a light syrup (do not overboil). Cover and k