Ingredients:

4 ready-made frozen samosa pattis
2 tablespoons cornflour dissolved in 1 tablespoon water

For the filling:
¼ cup chopped walnuts (akhrot)
¼ cup soaked and chopped figs (anjeer)
¼ cup soaked and chopped apricots
¼ cup chopped dates
A pinch cinnamon (dalchini) powder
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice

Other ingredients
Oil for deep-frying
Honey

Preparation:

Make a thick paste of corn flour and water. Keep aside.
Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3″ x 2½”) rectangles.
Mix all the ingredients for the filling together and divide into 6 equal portions.
Place the filling on one rectangle taking care to leave the sides clean.
Place another piece of samosa patti on top and seal the edges using the corn flour mixture.
Repeat with other rectangles to make 5 more baklavas.
Deep-fry the baklavas in hot oil until golden color. Drain on absorbent paper
Drizzle with honey and serve hot.

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