Dried Fig and Walnut Baklava Spirals

fig walnut baklava spirals recipe

Ingredients

Makes 18-20 spirals

375g Antoniou Fillo Pastry
250g unsalted butter, melted

For the syrup
1 cup brown sugar
1 and ½ cups water
Rind of 1 orange, in thin strips
1 cinnamon quill
1 teaspoon sea salt
½ cup honey

For the filling
250g dried figs, chopped
(we used Black Genoa semi sun-dried figs from Singing Magpie Produce
https://www.singingmagpieproduce.com.au/products/dried-figs)
300g walnuts, finely chopped
2 tablespoons brown sugar
¼ teaspoon salt

To decorate
Sea salt flakes

dried fig walnut baklava recipe

Method

Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.

Preheat your oven to 180 degrees Celsius, fan forced. You will need two cupcake tins for this recipe.

To make the syrup
Place the sugar, water, orange rind and cinnamon in a saucepan. Stir over high heat until the sugar dissolves, and bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes. Add the honey and cook for a further 10 minutes. Remove from the heat and allow to cool completely.

For the filling
Place the figs in a bowl and cover with water. Allow them to sit for 5 minutes then drain the water. Chop the figs into small pieces and transfer to a bowl. Add the walnuts, brown sugar and salt, and mix well to combine.

To assemble the Baklava Spirals
Lay one sheet of Fillo Pastry on your bench, with the short side of the pastry facing you. Brush with butter then fold it in hal so the short sides meet. Brush again with butter.

Place 3 tablespoons of the filling along the bottom edge of the pastry, allowing a 2cm gap from the bottom edge and a 1cm gap from each side. Fold in the sides over the filling, followed by the bottom edge, and roll into a log. Form the log into a spiral, brush well with butter and transfer to a cupcake tin. Rpeat with remaining pastry and filling.

Bake for 30-40 minutes or until the pastry is a deep golden colour.

Remove from the oven and immediately spoon one-two tablespoons of syrup over each spiral. Allow them to sit for 10 minutes then transfer the spirals to a cooling rack. Drizzle the spirals with more syrup and sprinkle with sea salt flakes. Allow to cool completely before enjoying.

Learn how to make Dried Fig and Walnut Baklava Spirals with a Salted Brown Sugar Syrup