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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!
- Make a thick paste of corn flour and water. Keep aside.
- Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangles.
- Mix all the ingredients for the filling together and divide into 6 equal portions.
- Place the filling on one rectangle taking care to leave the sides clean.
- Place another piece of samosa patti on top and seal the edges using the corn flour mixture.
- Repeat with other rectangles to make 5 more baklavas.
- Deep-fry the baklavas in hot oil until golden colour. Drain on absorbent paper
- Drizzle with honey and serve hot.
Nutrient values (Abbrv) per serving
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