Ingredients
- ½ a Jar of Bonne Maman Fig Preserves
- 2 Cups Pitted Medjool Dates
- 2 Cups Walnuts
- 1 Cup Pistachios, Roasted and Shelled
- 2 ¼ Cups Sweetened Coconut Flakes
- 1 tsp Kosher Salt
- 1 Package of Phyllo Dough (40 sheets total)
- 1 lb Salted Butter, Melted
- 1 tsp. Vanilla Extract
- ⅓ Cup Water
Time: 1 hour
Yield: 30 servings
Baklava Directions:
Preheat the oven to 350°F.
Thaw and remove phyllo dough from the package and unroll.
If needed, use a sharp knife or scissors to trim the dough sheets to the size of a 9×13 baking dish. Place a damp towel over the dough and set aside. Keep the towel over the dough when not using it.
Add dates, walnuts, pistachios, and coconut to a food processor, and pulse until mixture has the texture of coarse, small bread crumbs. Using a large plate or shallow bowl, divide the nut filling into 5 equal portions and set aside.
Melt butter in a medium bowl in the microwave or in a small saucepan on the stove and set aside.
Starting with one piece of phyllo dough, place 1 sheet in a baking pan and brush with butter. Next, add 7 more sheets, buttering between each layer.
To the top of the 8th layer, add one fifth of the nut filling. Repeat this process, but only use 6 sheets of phyllo between each layer of nut filling, brushing with melted butter between each sheet.
Finish with 8 sheets on the last layer and brush with butter.
Using a very sharp knife, cut through the baklava first by cutting through it lengthwise so you have 4 equal columns. Then cut at a diagonal to make the diamonds.
Bake for 40–45 min or until baklava is a crispy and golden brown.
While the baklava is cooking, in a small saucepan, combine Bonne Maman Fig Preserves, water, vanilla, and salt. Bring just to a boil, reduce the heat and simmer for 5 min to thicken slightly.
When baklava is finished baking, pour fig mixture over the entire baklava while it is still hot. Let it sit, uncovered at room temperature for at least 6 hours or overnight. Cut through once again with a sharp knife along previous cuts to serve.
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