Almond Fig Baklava
photo by Artandkitchen
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 600 g fresh figs, peeled and chopped
- 100 g slivered almonds
- 1 teaspoon ground cinnamon
- 236 g phyllo dough, thawed at room temp for about an hour
- 60 g butter, melted
- 60 g warm water (please use only if you like soft baklavai)
- 1⁄4 cup honey
- 1⁄2 cup water
- 1⁄2 cup sugar
- 1⁄4 teaspoon vanilla extract (optional)
- 5 cm piece orange rind (optional)
directions
- Pre-heat oven to 175°C degrees (heat and timing are basing it on convection oven).
- Mix together the chopped figs, almonds. and cinnamon.
- You can use a 20×30 cm pan, brush some butter on the bottom and sides of pan to prevent sticking.
- 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.
- Sprinkle some of the fig and almond mixture over layers of dough.
- Repeat both steps until you run out of ingredients. Cover with 2 layers of dough.
- Cut into desired shapes (yes you are cutting before you bake).
- Bake for about 40 to 50 minutes, until top is nicely browned.
- When baklava is done, remove pan from the oven, place on a cooling rack, and cool for 2 hours.
- 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.
- 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.
- Cover and store at room temperature for at least 8 hours and up to overnight before serving.
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Reviews
-
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.
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well