Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dough:
- 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:
- 1 lb. chopped walnuts
- 1 tsp. cinnamon
- 2 tbsp. sugar
Directions
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.
Category:Uruguayan Recipes
Category:Uruguayan Desserts