{"id":5807,"date":"2018-06-24T18:53:57","date_gmt":"2018-06-24T22:53:57","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=5807"},"modified":"2018-08-02T09:48:07","modified_gmt":"2018-08-02T13:48:07","slug":"pakhlava","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=5807","title":{"rendered":"Pakhlava"},"content":{"rendered":"

Instagram Post 6\/24\/2018 <\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nIf you\u2019re someone who likes the sweet chopped walnut essence of baklava (like me) but doesn\u2019t appreciate a beehive full of honey with every bite (also like me), check out the pastry they call Pakhlava at Georgian Deli & Bakery, 2270 86th Street in Gravesend near the border of Bensonhurst, Brooklyn. It\u2019s layered like baklava but the dough is richer, more substantial, and sour cream based as opposed to the gossamer phyllo leaves you might expect from the name; the sweetness comes from dried fruit instead of honey. To me, the names are more similar than the pastries themselves.<\/p>\n

Second photo reveals even more layers of lusciousness.
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If you\u2019re someone who likes the sweet chopped walnut essence of baklava (like me) but doesn\u2019t appreciate a beehive full of honey with every bite (also like me), check out the pastry they call Pakhlava. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,59,21],"tags":[60],"class_list":["post-5807","post","type-post","status-publish","format-standard","hentry","category-good-eats","category-instagram","category-sweets","tag-georgian"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5807"}],"version-history":[{"count":5,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5807\/revisions"}],"predecessor-version":[{"id":5811,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5807\/revisions\/5811"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}