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page 286
it should be taken out with the aid of a spoon. This done, replace the removed
portions to their former places, and put the pan back into the hot oven for 10
or 15 minutes longer, to make the cakes thoroughly dry and crisp.
Serve this Paklava cold, with sugar syrup, made of sugar and water, boiled and
thickened.
2. "PAKLAVA" WITH WALNUTS.
This is prepared in exactly the same way as the Paklava in the foregoing style.
Only one cupful of finely chopped walnuts and one-half cupful of sugar is mixed
and put alternately with the paste sheets. In the case of the triangle style,
the mixture of the walnuts and the sugar is wrapped in. Bake in like manner as
the plain cake, directed in Recipe No. 1.
3. "PAKLAVA" WITH RICE FLOUR.
PIRINTCH--OUN PAKLAVA.
Ingredients:
Plain Water ................................1 cupful.
Sugar ......................................1 cupful.
Rice Flour .............................1 1/2 cupful.
Butter .........................1/2 cupful (or more).
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