Ingredients
For the baklava
375g Antoniou Fillo Pastry
200g dried figs
250g walnuts, chopped
2 tablespoons brown sugar
150g unsalted butter, melted and clarified
For the syrup
1 cup brown sugar
1 and ½ cups water
1 cinnamon quill
¾ cup honey
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
To make the syrup
Place the sugar, water and cinnamon quill in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 7 minutes. Add the honey and cook for a further 2 minutes. Remove the cinnamon quill. Set aside to cool.
To make the Baklava
Cover the figs with boiling water, allow to sit for 10 minutes and drain. Remove the stalk from the fig and chop into small pieces. Add them to a bowl with the walnuts and sugar, and mix well.
Grease a 30cm round baking tray with butter.
Place one sheet of Fillo Pastry on your bench, with the long edge of the Pastry facing you and brush with butter. Place another sheet of Pastry on top and brush with butter, followed by a third sheet. Spread 4-5 tablespoons of nut and fig mixture along the bottom edge of the Pastry, approximately 3cm from the edge. Take the bottom edge of the pastry, place it over the filling and roll into a log. Coil into a spiral and transfer it to the centre of the baking tray. Repeat with remaining Pastry and filling, positioning each roll around the centre to create a large spiral. Brush with butter. Bake for 35-40 minutes, or until golden. Pour the syrup over the hot baklava and allow to sit for at least an hour before serving.
Learn how to make a Crispy Fig and Walnut Baklava Spiral