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 Cuisines > Uzbek cuisine > Search results
Khorazm pahlamasi - khorezm baklava
400 g or 3 cups flour
100 g (3-4 oz) margarine
130 g (4-5 oz) nuts
100 g or 3/4 cup sugar
3 eggs
55 g (2 oz) margarine
100 g (2 oz) honey
230 g or 1 cup water
5 g or 1/8 teaspoon butter
5 g salt

For the filling, roast choped nuts and combine with sugar. To make dough, add warm salted water to sifted flour, mix well, and let stand for 30-40 minutes. Roll out dough by hand into long tube. Divide dough into smaller balls, a little larger then walnut, and let stand for 5-6 minutes. Roll into small flat rounds 1- 1.5 mm ( 1/32 in) thick. Place a thin layer of filling on the dough and repeat process until 8-10 layers high, topping with layer of dough. Place on greased pan, brush each stack with beaten egg, make cuts in top layer, and bake in pre-heated oven (220-240 C) for 15-20 minutes. Pour syrup in top of the cuts and bake for another 10-15 minutes. Serve topped with honey.
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