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page 287
Method:
Boil the water with the sugar, until it gets quite thick. To this then add the
rice flour, and the butter. Mix these all well, and continue boiling on a
moderate fire, stirring constantly with the aid of a wooden spoon until it gets
browned, when it should be poured into a flat pan, and placed in a hot oven,
until well baked and dry.
Before serving this Paklava, cut it into squares or diamonds, and if desired
sift some powdered sugar over it.
4. "PAKLAVA" WITH CREAM.
PAKLAVA CREMALI.
Ingredients:
Flour .....................................2 cupfuls.
Sugar ....................................3/4 cupful.
Butter .............................2 tablespoonfuls.
Eggs .........................................2 to 3.
The Cream Mixture:
Cream....................................1/2 cupful.
Sugar ......................................1 cupful.
Butter .............................2 tablespoonfuls.
Method:
After the stiff paste sheets are prepared in the manner described in Style No.
1, divide them into two equal sections, lay them in suitable pans
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