Fried Baklava


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This is a quick version of the traditional Lebanese sweet, which is made with layers of phylo pastry and dry fruits. Traditionally this is a baked dessert but I have made a deep-fried version that is just as delicious.

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Makes 6.
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4 samosa pattis

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

Other ingredients
oil for deep-frying
2 tbsp cornflour
honey for drizzling

  1. Make a thick paste of cornflour 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 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 cornflour mixture.
  6. Repeat with other rectangles to make 5 more baklavas.
  7. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
  8. Drizzle with honey and serve hot.
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