Baklava ( Lebanese Recipe)
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 42823 times
World famous dessert from middle eastern countries. Each country in this region has its own recipe for baklava. There are many combinations and variations for this sinfully calorie laden dessert. Samosa pattis have been used instead of the filo pastry as the latter is not easily available in india.
- Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangles. You will get 12 pieces in all.
- Heat the oil in a kadhai and deep-fry the samosa pattis till golden brown. Drain on absorbent paper and keep aside.
- Mix all the ingredients for the filling together and divide into 8 equal portions. Keep aside.
- Place one samosa patti piece on a flat surface and place one portion of the filling on it taking care to leave the sides clean.
- Place another piece of samosa patti on top.
- Put another portion of the filling on it again taking care to leave the sides clean.
- Top with the third piece of the samosa patti.
- Repeat with the remaining samosa pattis and filling to make 3 more baklavas.
- Drizzle honey on top and serve immediately.
Nutrient values (Abbrv) per serving
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