Fried Baklava
by Tarla Dalal
23 Sep 2014
This recipe has been viewed 29910 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.
Fried Baklava recipe - How to make Fried Baklava
Preparation Time: Cooking Time: Total Time:
Makes 6.
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
Method
- Main Procedure
- 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 per serving
| Energy | 191 cal |
| Protein | 3.6 g |
| Carbohydrates | 33.1 g |
| Fiber | 1.3 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 16.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 17.9 mcg |
| Calcium | 26.2 mg |
| Iron | 0.8 mg |
| Magnesium | 23.9 mg |
| Phosphorus | 38.9 mg |
| Sodium | 1 mg |
| Potassium | 96.9 mg |
| Zinc | 0.2 mg |
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