Similar to baklava, Armenian pakhlava features layers of crisp, well-buttered phyllo and finely chopped nuts, but there are a few key differences. For one, the filling is always made with walnuts, never pistachios nor almonds. Also, it relies on a warmly spiced syrup that is sweetened with sugar, as opposed to honey, and a hit of lemon juice for bright acidity. We were inspired by Irina Georgescu’s recipe from “Tava,” in which she adds pomegranate molasses to the soaking syrup. Though not traditional in pakhlava, tangy pomegranate molasses complements the pastry’s nutty, spiced filling and wonderfully balances its sweetness. To keep the layers crisp and for rich, even browning, it’s important to use clarified butter, which is pure butterfat, with none of the water and milk solids found in whole butter. Many grocery stores sell jars of ghee that are also labeled “clarified butter.” Ghee is indeed a type of clarified butter used in South Asian cooking, but we’ve found its flavor and aroma to be too strong for this pakhlava, so it’s worth the few minutes to clarify your own butter. Just like baklava, pakhlava holds well covered at room temperature for up to a week and is delicious paired with coffee or tea.