Name: Fig baklava
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup (160g) roasted blanched almonds; 1 cup (140g) roasted unsalted pistachios; 1 cup (170g) coarsely chopped dried figs; 2 teaspoon ground cinnamon; 1 teaspoon ground clove; 1 teaspoon ground nutmeg; 9 (sheets) fillo pastry; 80 gram butter, melted; Honey syrup; 1 cup (250ml) water; 3/4 cup (165g) caster sugar; 1/3 cup (115g) honey; 1 teaspoon finely grated lemon rind

Ingredients

1 cup (160g) roasted blanched almonds

1 cup (140g) roasted unsalted pistachios

1 cup (170g) coarsely chopped dried figs

2 teaspoon ground cinnamon

1 teaspoon ground clove

1 teaspoon ground nutmeg

9 (sheets) fillo pastry

80 gram butter, melted

Honey syrup

1 cup (250ml) water

3/4 cup (165g) caster sugar

1/3 cup (115g) honey

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 200ºC (180ºC fan-forced). Grease deep 22cm-square cake pan.

2.Blend or process nuts, figs and spices until chopped finely.

3.Cut pastry sheets in half crossways. Layer three pastry squares, brushing each sheet with butter; place in pan, sprinkle with ½ cup of the nut mixture. Repeat layering with remaining pastry, butter and nut mixture, ending with pastry.

4.Cut baklava into quarters; cut each quarter into four triangles.

5.Bake baklava 25 minutes. Reduce oven to 150ºC (130ºC fan-forced); bake a further 10 minutes.

6.Meanwhile, stir ingredients for honey syrup in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 10 minutes.

7.Pour hot syrup over hot baklava; cool in pan.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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