Ingredients for Almond Fig Baklava
- 1 1/2 cups fresh figs, stemmed and chopped
- 1 cup slivered almonds
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1/4 cup warm water
- 1/4 cup honey
- 1/2 cup water
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
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How to Make Almond Fig Baklava
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently combine the chopped figs, slivered almonds, and ground cinnamon.
- Lightly grease a 9x13 inch baking pan with melted butter.
- Lay down one sheet of phyllo dough in the prepared pan. Brush with a mixture of melted butter and water. Repeat with seven more sheets of phyllo, brushing each with the butter-water mixture.
- Sprinkle one-third of the fig and almond mixture evenly over the phyllo layers.
- Repeat steps 4 and 5 two more times, using the remaining phyllo dough and fig mixture.
- Cover with the remaining two sheets of phyllo, brushing the top sheet with the butter-water mixture.
- Using a sharp knife, cut the baklava into desired diamond or square shapes, cutting all the way through to the bottom of the pan.
- Bake for 40-50 minutes, or until the top is golden brown and crisp.
- While the baklava is baking, prepare the syrup: In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes.
- Stir in the honey and vanilla extract (or orange zest).
- Remove the baklava from the oven and immediately pour the hot syrup evenly over the top, allowing it to seep into the cuts.
- Let the baklava cool completely in the pan, at least 2 hours.
- Once completely cool, cover and store at room temperature for at least 8 hours, or preferably overnight, before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
54g
Fat
9g
Carbs
7g
