by Tarla Dalal
Added to 67 cookbooks
This recipe has been viewed 15369 times
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.
- Make a thick paste of cornflour 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 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 cornflour mixture.
- Repeat with other rectangles to make 5 more baklavas.
- Deep fry in hot oil until golden in colour. Drain on absorbent paper.
- Drizzle with honey and serve hot.
Nutrient values (Abbrv) per serving
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