Fig Preserves Baklava
Fig
Hard
30
1 hour
Steps
- 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.
