Indian Baklava
Greece meets India in this filo pastry, fragrant with warm spices and a hint of rose. Sunset reader Priti Gogte, of Shaumburg, IL, gave us the recipe, and we only marvel that it hasn't been invented before.
This Story Originally Appeared On sunset.com
Gallery
Credit:
Annabelle Breakey; Styling: Randy Mon
Recipe Summary
Ingredients
Directions
Chef's Notes
*Find saffron, rose water, and ghee at well-stocked grocery stores and Indian markets. To make ghee, simmer butter until golden, 10 to 20 minutes. Pour through a cheesecloth-lined strainer and store airtight.
Nutrition Facts
Per Serving:
153 calories; calories from fat 54%; protein 1.6g; fat 9.2g; saturated fat 4.5g; carbohydrates 16g; fiber 0.6g; sodium 63mg; cholesterol 18mg.