Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

Fresh figs for your baklava!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 175°C degrees (heat and timing are basing it on convection oven).
  2. Mix together the chopped figs, almonds. and cinnamon.
  3. You can use a 20×30 cm pan, brush some butter on the bottom and sides of pan to prevent sticking.
  4. Lay down a sheet of phyllo dough and brush with butter and water mixture (use the 60 ml water only if like soft baklava), repeat until you have layered 8 sheets.
  5. Sprinkle some of the fig and almond mixture over layers of dough.
  6. Repeat both steps until you run out of ingredients. Cover with 2 layers of dough.
  7. Cut into desired shapes (yes you are cutting before you bake).
  8. Bake for about 40 to 50 minutes, until top is nicely browned.
  9. When baklava is done, remove pan from the oven, place on a cooling rack, and cool for 2 hours.
  10. Make the sauce by boiling 1/2 cup water and adding 1/2 cup sugar, stir until sugar is dissolved, add honey, and vanilla or orange peel.
  11. Pour the hot syrup evenly over the top of the baklava (remove the orange peel before), allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool.
  12. Cover and store at room temperature for at least 8 hours and up to overnight before serving.
Most Helpful

3 5

The smell of this baking is delicious with a slivered dry pan toasted almond on top of each piece it looks pretty too. But the phyllo pastry texture was softer than usual by the next day probably due to adding water to the butter which I was sceptical of but followed anyway because I though maybe it was so the figs wouldn't dry out. We don't like very sweet but it was not sweet enough with such a small amount of syrup so I suggest doubling it (awalde's photos look like the pastry has more syrup than the recipe made for me). DH ate a few peices the first day with tea but wouldn't eat anymore the next day. I used green figs (with the permission of the poster), 10 medium size and it was slightly skimpy so I increased the blanched almond slices (not slivers). I could not sprinkle the mixture as it was damp even with the additional almond so I more like spread it over the phyllo pastry. I think I used more butter than called for, I tend to and chose to use the orange peel* in the syrup*. I also made the syrup cold before pouring over the hot baklava as that is what I have been taught to keep it crispy, which is does. I liked the experience of trying a different than usual filling for baklava.