Tuesday, December 22, 2009

Baklava Figs

I know I've either eaten this dish or saw it somewhere - I know this isn't something that has just come to me but ever since the Fig Carpaccio I've been dying to make Stuffed Figs and in particular, these figs stuffed with a baklava filling.

baklava Figs© by Haalo




Baklava Figs

4 Fresh figs

Filling:
50 grams walnuts
25 grams almonds
25 grams pistachios
1 teaspoon ground cinnamon
25 grams soft brown sugar
30 grams softened butter

honey - I used Christmas Bush Honey
orange juice

Make the filling:

Place the nuts, cinnamon and soft brown sugar into a food processor and pulse until finely chopped - you don't want it to be too fine, there needs to be some texture left in the nuts. Add the softened butter and pulse briefly to combine - spoon out into a bowl and set to one side.

Prepare the figs:

Remove the stalk and then make two cuts straight down the center to form a cross - only slice two-thirds of the way through.

Take a small spoonful of filling and roll into a ball - then squash this to form a flat round. Gently pry the figs apart and press the filling into the gap - close the fig up and then open up the other side. Take another spoonful of filling, roll & squash to form a flat round as before and then press this into the figs. What you should end up with is an even amount of filling on the all cuts sides.

Squeeze the fig back into shape and repeat the process with the rest of the figs.

baklava Figs© by Haalo

Place the stuffed figs into a snug fitting oven proof dish - to help keep the figs together you can tie kitchen string around each fig, this will stop their urge to open up as they cook.

Pour a little orange juice into the dish and then finish off with a generous drizzle of honey all over the figs.

Bake in a preheated 160°C oven until golden - check on the figs every 10 minutes and baste with the juices that have developed.

baklava Figs© by Haalo


Once cooked, let them cool slightly before serving - the basting juices with have thickened during the process so use this as a sauce to drizzle over the figs.

11 comments:

  1. These look amazing! This sounds like a good solution for gluten-free baklava.

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  2. This looks mouthwatering!

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  3. Gosh, your photos of the figs are stunning! Love the color combinations and the subtle lighting. Good job! I wish I had access to somebody's home fig tree, because fresh figs are so pricey these days.

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  4. Sounds like an awesome idea - in particular if you're not fond of philo dough. :)

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  5. Looks scrumptious.

    Paz

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  6. Haalo, Paalo and everyone - have a really great Christmas and a Happy New Year. Wishing you all the best from up here in the fozen arctic wastes of North Yorkshire.

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  7. That looks glorious! Merry Christmas!

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  8. Thanks Katie - that is a good idea!

    Thanks Marisa!

    Thanks Carolyn - they are on the expensive side hopefully the price will drop in the new year

    Thanks DaviMack

    Thanks Paz

    Merry Christmas Trig and we wish you a wonderful 2010 - look forward to following your new adventures

    Thanks Nicisme - hope you had a lovely Christmas!

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  9. Great way to enjoy baklava without quite so much work!

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  10. Oh this is brilliant. So much easier than using phylo.

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  11. Thanks Presley and Barbara

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