baklava

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Ingredients

12 dried calamyra figs, diced 1/4-inch 1/2 cup dark rum 1 1/2 cups toasted walnut pieces, chopped 1 1/2 cups toasted unblanched almonds, chopped 1 1/2 cups unsalted butter (3 sticks) 4 ounces pistachios 1/3 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground cardamom 1/2 teaspoon ground cloves 1 (1 pound) box phyllo dough (about 48 sheets) Syrup 1 cup sugar 1 cup honey (preferably orange blossom), plus more for drizzling 1/2 cup water Juice of 1 large lemon (about 3 tablespoons)

this is not for dieters. it IS an artery clogging square of sickly sweet goodness so if you're watching your diet (like i should be) then dont look!! lol

Soak the diced figs in the rum in a large bowl for at least 2 hours. Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and about 8 to 10 minutes. Cool. Toss the nuts, sugar, and spices with the figs(i mash them) and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy junk that rise to the top until the butter is clear. do not burn Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 40 squares .Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake till golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, makes sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

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  yongfook says

  OMG YES! 10 stars.

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  telliecoin says

  am definitely not on a diet watch.. BRING IT ON!!! :D

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  worldpeas says

  looks amazing!

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  tommy says

  But I can't resist baklavas! You're a genius!

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  whatsound says

  awesome! seriously impressed with the range of sweets you cook!

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  Judy says

  wow! baklavas! that's an amazing thing to whip up!

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  JaiLovesCake says

  thank you guys! I saw the turkish cook at the cafe i used to work at when i was in high school make these many times so i tried to pick up the technique. they are quite easy to make its jyst that phyllo can be so temperamental. breaks on me all the time.

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  sinanata says

  proudly Turkish!

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  iconsam says

  I guess I'll give you a 3 star for this one. Psshh.

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  JaiLovesCake says

  rofl u know u totally have to. *jai ur mouth is full of chocolate* lol!

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  sinanata says

  I'm sure it's tasty but you must try that with pistachino nuts. it'll be incredible.

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  theory says

  I would kill everyone in my office for one square of this right now.

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  sinanata says

  lol

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  rachel says

  i waaaant.

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  Sylvia says

  Wow !! I love Baklava

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  Ustoleapic says

  Hey another stolen picture!! Google Eva moon baklava - SAME PHOTO ... FOR SHAME

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  foodieCA says

  I'm outing you yet again, you're a legend in your own mind. Have the decency to give credit to the original food photographer instead of claiming them as yours. Shame on you, you should be embarrassed! http://evamoon.net/blog/2007/12/24/baklava/

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