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Baklava


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A rich mixture of walnuts, figs, apricots, dates, honey and cinnamon is filled into rectangular samosa patti strips and sealed with a cornflour paste and deep-fried. Drizzle generously with honey and serve these sticky baklavas hot!

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Serves 4.
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Ingredients


4 ready-made frozen samosa pattis
2 tbsp cornflour dissolved in 1 tbsp water

For the filling
1/4 cup chopped walnut (akhrot)
1/4 cup soaked and chopped figs (anjeer)
1/4 cup soaked and chopped apricots (kummani / jardalu)
1/4 cup chopped dates (khajur)
a pinch of cinnamon (dalchini) powder
2 tbsp honey
2 tbsp brown sugar
1 tsp lemon juice

Other ingredients
 oil for deep-frying
honey for drizzling

Method
  1. Make a thick paste of corn flour and water. Keep aside.
  2. Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangles.
  3. Mix all the ingredients for the filling together and divide into 6 equal portions.
  4. Place the filling on one rectangle taking care to leave the sides clean.
  5. Place another piece of samosa patti on top and seal the edges using the corn flour mixture.
  6. Repeat with other rectangles to make 5 more baklavas.
  7. Deep-fry the baklavas in hot oil until golden colour. Drain on absorbent paper
  8. Drizzle with honey and serve hot.
RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
1 review received for Baklava
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
jodanna al-rekabi, September 25, 2012

Simple versian of a middle eastern favorite desert. Many variations to this recipe including the addition of grated apple and cinnamon make it a more authentic and original sweet, great with turkish coffee.

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Helpful reviews for this recipe
Reviewed September 25, 2012 by jodanna al-rekabi

Simple versian of a middle eastern favorite desert. Many variations to this recipe including the addition of grated apple and cinnamon make it a more authentic and original sweet, great with turkish coffee.

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