A baklava recipe with walnuts, dates and fig jam. This easy and tasty recipe for baklava has step-by-step instructions so that anyone may learn how to make baklava.
Baklava is a very sweet, rich pastry from the Mediterranean and Middle East. Its origins go so far back, nobody is certain as to which area invented it. There were many precursors to this pastry including one that used warmed milk and pomegranate juice. This popular sweet did spread as far as the Persian and Roman Empire did. This little delight was not to be kept a secret.
I used fig preserves and water as the syrup at the end of the recipe. This mixture has just the right sweetness, stickiness and is easily pourable. You can drink it with a straw too! Oops, did I just admit that? It also eliminates a few steps of the process.
I have never met a fig jam I didn’t like. I especially love all of the creative varieties you can find now such as Orange, Port Wine and Balsamic Pepper. I like to use them in this recipe, poured over goat cheese, or any soft cheese for that matter and on homemade buttermilk biscuits. Oh! I almost forgot, sourdough toast. Any sourdough toast fans out there? I digress, too excited about fig jam and baklava.
YUM!! Let’s get started:)
Take the phyllo out of its package, unroll and trim to the size of your baking pan. Always keep this covered with a damp kitchen towel.
Remove pits from the dates.
Place dates, walnuts and coconut in a food processor and pulse until the mixture is the size of large bread crumbs.
Set aside mixture.
Start by placing a phyllo sheet in your pan and brushing with butter. Repeat this step 7 more times.
Add 1/5th of the filling evenly. Repeat the process with the phyllo dough using only 6 sheets of phyllo between each layer, 1/5th of the filling and using 8 layers for the top layer, buttering between each sheet.
Make 3 cuts longways down the baklava making 4 columns of goodness! then start cutting diagonally to form the diamonds. The size of the individual pieces is up to you.
Continue in this fashion until you have a pan full of diamonds!
Bake until golden brown in a 350F oven.
Pour fig mixture over entire baklava while the baklava is still hot.
Let sit overnight at room temperature uncovered.
You can make this extra pretty by drizzling with honey, I won’t judge;)
- 2 cups medjool date, pits removed
- 3 cups walnuts
- 7 oz sweetened coconut flakes
- 1 package of phyllo dough (40 sheets)
- 1 lb of salted butter
- 11 oz jar of fig preserves or jam
- 1 cup water
- honey for drizzling, optional
- Place dates, walnuts and coconut in food processor and pulse until mixture is the texture of coarse bread crumbs, set aside.
- Take phyllo out of package and unroll. Trim to the size of your baking pan, if needed with a sharp knife. I used a 9.5x13.5 inch casserole dish. Place a damp kitchen towel over dough.
- Melt butter in medium bowl in microwave and set aside.
- Place 1 sheet of phyllo in baking pan, brush with butter. Add 7 more sheets, buttering between each layer. Add 1/5th of the filling. Repeat this process but only use 6 sheets of phyllo between each layer and 8 sheets on the last layer.
- Cut your shapes as indicated in the picture above, first by cutting the baklava lengthwise so you have 4 equal columns. Then cut at a diagonal to make the diamonds.
- Bake for about 45 minutes in a preheated oven at 350. It is done when the baklava is a crispy, golden brown.
- While the baklava is cooking, mix the fig preserves with the water and stir well.
- When baklava is finished baking, pour fig mixture over entire baklava while it is still hot. Let it sit, uncovered at room temperature for at least 6 hours or overnight.