Almond Fig Baklava Recipe

Name: Almond Fig Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Pre-heat oven to 175u00b0C degrees (heat and timing are basing it on convection oven).
2
Mix together the chopped figs, almonds. and cinnamon.
3
You can use a 20x30 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.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Almond Fig Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Fig Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions