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- ½ cup heavy cream
- ½ cup veg. oil
- 2 eggs
- 2 tsp. B.P.
- 1 cup water
- ½ tsp. salt
- 1 level tbsp. Sugar
- 5 full cups flour
Nut Mixture Edit
- Mix together above dough ingredients.
- Roll into walnut size balls.
- Should make 55 balls.
- Place on floured wax-papered trays. Cover trays with dish towel so they won't dry out. Let rest one hour.
- Roll out 5 balls, one at a time. Sprinkle with cornstarch. Top each rolled out ball with cornstarch, stacking on top of one another.
- Spread shortening on round l6"xl6" pan.
- Roll out stacked dough into one big round circle 16"x16".
- Place on bottom of pan. Sprinkle a layer of nut mixture on dough.
- Continue rolling out balls, stacking 10 until all rounds have been used up.
- Do not place nuts on top and final layer of 10 rounds. Cut into diamond shaped pieces.
- Melt 1½ lbs. shortening and 1 cup vegetable oil.
- Heat until very hot but not smoking.
- Cut a circle of brown paper (a bag) and place on top of unbaked paklava.
- Put into preheated oven just long enough to heat pan. Pour heated shortening and oil mixture between the cut sections of paklava.
- Place brown paper on top again and bake at 400F for about one hour or until golden brown.
- Take out of oven and remove brown paper and place a Cheese cloth on top and drain the fat out.
- The idea of the Cheese cloth is so the paklava won't fall out of pan.
- After draining, place tray on an angle to drain additional fat out.
- Leave Cheese cloth on top. soak up fat with paper towels.
- Let baked paklava cool. After cooling, pour syrup mixture on top.