Almond Fig Baklava
Indulge in the irresistible layers of Almond Fig Baklava, a modern twist on the classic Middle Eastern dessert. This decadent treat combines delicate, buttery phyllo dough with a sweet, aromatic filling of finely chopped almonds and dried figs, spiced with cinnamon. Drizzled with a luscious honey-lemon syrup, this dessert strikes the perfect balance of nutty, fruity, and syrupy flavors. Ideal for festive occasions or as a homemade gourmet delight, Almond Fig Baklava boasts a golden, crisp exterior that soaks up every drop of flavorful syrup for a melt-in-your-mouth texture. Easy to prepare yet impressively elegant, this recipe will tempt both seasoned baklava lovers and newcomers alike.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough sheets
- 1 cup Unsalted butter, melted
- 2 cups Raw almonds, finely chopped
- 1 cup Dried figs, finely chopped
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 cup Honey
- 1 cup Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
In a bowl, combine the chopped almonds, dried figs, granulated sugar, and ground cinnamon. Set aside.
Unwrap the phyllo dough and cover it with a damp towel to prevent it from drying out while you work.
Place one sheet of phyllo dough into the baking dish and brush it with melted butter. Repeat this step with 8 sheets, brushing each layer with butter.
Spread half of the almond-fig mixture evenly over the layered phyllo.
Layer another 4 sheets of phyllo dough, brushing each layer with butter, over the almond-fig mixture.
Spread the remaining almond-fig mixture evenly on top.
Finish with the last 4 sheets of phyllo dough, brushing each layer with butter, including the top sheet.
Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through the layers.
Bake in the preheated oven for 40-45 minutes, or until the baklava is golden and crisp.
While the baklava is baking, make the syrup. In a saucepan, combine honey, water, lemon juice, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava, ensuring it soaks into all the layers.
Allow the baklava to cool completely at room temperature. This can take a few hours to ensure the syrup is fully absorbed.
Serve the baklava at room temperature and enjoy this rich, sweet treat!
Nutrition Facts
Calories |
5169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 547.9 g | 199% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 307.8 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
