Paklava (Tertanoush) -Sima Piligian

== Description ==
== 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:Cheese Recipes
Category:Heavy cream Recipes
Category:Recipes that need photos
Category:Uruguayan Desserts
Category:Uruguayan Recipes
Category:Walnut Recipes