Refined White Wheat Flour (Maida) 1 cup
Oil 1 ts
Ghee 2 tbsp
Refined White Wheat Flour (Maida) 1 tbsp
Cashew Nuts, Almond, Pistachio Nuts, Dates ½ Cup
Honey 1 tbsp
Butter 1 tbsp
For Sugar Syrup:
Sugar 1 Cup
Rose Water 1 tbsp
Add oil and salt in Refined White Wheat Flour. Knead semi stiff dough adding water slowly.
Prepare paste mixing Ghee and Refined White Wheat Flour.
Roll the dough. Apply the paste on the top of it. Fold it. Roll it again. Repeat this process for 3 more times.
Cut small circles from the rolled dough and set them in tart molds.
Mix Butter and Honey with chopped dry fruits and fill tart with this stuffing.
Bake tarts for 20 minutes at 180°F. Use this time to prepare Sugar syrup.
Add ½ cup water in sugar. Put it on flame and make syrup. After removing from the flame, add Rose Water.
Pour Sugar syrup on hot tart.
Serve when cooled.
Can be garnished with small chopped dry fruits or some berries.
Enjoy Bucklawa Tart with or after meal.