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Ингредиенты
- 1 box frzn fillo dough [available in most markets] need 10 sheets.
- corn starch [separating medium for fillo]OPTIONAL
- 1/2 lb clarified butter
- 1/2 lb Crisco shortening
- 1/4 c. sugar
- 1 1/2 c. grated walnuts, grated roasted almonds or possibly both
- Healthy pinch of cinnamon [optional]
Инструкции
- Mix clarified butter and Crisco together, heat and then set aside till ready to bake paklava. Take a loaf pan [not Teflon about 12 X 12 x 2 inches and spray with non-stick cooking spray and place upside down on 10-12 sheets of fillo dough. With a very sharp knife, cut around the pan to make dough the same size as the pan. Separate fillo dough sheets carefully and dust with cornstarch if necessary. Place 5 sheets one at a time into the pan, buttering each sheet.
- Now spread an even layer of the walnuts, sugar and cinnamon that have been mixed together. Now place the other 5 sheets of dough on top of the nuts, buttering each sheet. With a sharp knife, cut the stack of dough into diamond shaped pcs [about 25-30]. Generously brush the butter/Crisco mix over the dough and then bake in a 350 degree oven for 10 min. Remove from the oven and brush the rest of the butter/Crisco mix over the dough [this makes the dough rise]. Bake again for 20-25 min or possibly till a light golden on top. Remove from the oven and let cold. To serve, drizzle hot sugar-lemon-honey syrup over the top. Don't syrup too long in advance of serving, or possibly paklava will become soggy.
- SYRUP:1 1/2 c. sugar1/2 c. honey1 c. water1/4 c. lemon juice
- Combine the sugar, honey and water and cook for 10 min. Add in lemon juice and cook for 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 338 | 93% |
| Total Fat 38.52g | 48% |
| Saturated Fat 14.51g | 58% |
| Trans Fat 6.32g | |
| Cholesterol 41mg | 14% |
| Sodium 109mg | 5% |
| Potassium 34mg | 1% |
| Total Carbs 5.08g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.35g | 3% |
| Protein 1.16g | 2% |
