Honey baklava with figs – a detailed recipe cooking. 
Time: 3 час. Difficulty: medium Quantity: 96pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Baklava:
- 12 diced 0.5 cm. Dried figs varieties Kalimirna
- 1/2 tbsp. dark rum
- 1.5 tbsp. toasted and chopped walnuts
- 1.5 tbsp. roasted and chopped blanched almonds
- 1.5 tbsp. butter (340 gr.)
- 110 gr. diced 0.5 cm. dark chocolate
- 1/3 Art. Sahara
- 1 tbsp. l ground cinnamon
- 2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1 pack (450 gr.) Filo dough (approximately 48 sheets)
Syrup:
- 1 tbsp. Sahara
- 1 tbsp. honey plus some more for watering
- 1/2 tbsp. water
- Juice 1 large lemon (approximately 3 tbsp. L.)
Recipes with similar ingredients: filo dough, dark chocolate, syrup, figs, walnuts, almonds, cinnamon, cardamom, cloves, lemon juice, honey, rum
Recipe preparation:
- In a large bowl, soak diced figs in rum not less than 30 minutes and for up to 2 hours. Preheat the oven to 180 ° C. Lay out walnuts and almonds on a baking sheet and fry them until they are brown and will not be aromatic, about 8-10 minutes. Cool. Stir nuts, chocolate, sugar and spices with figs and rum. over low heat, bring butter to a boil. Remove foam and throw away hard pieces that rise to the surface, until the oil becomes clear, about 8-10 minutes.
- Lightly grease a baking sheet 42×30 cm in size with butter. Remove the filo dough from the packaging, unfold and place on a working surface next to the baking sheet. Cover with a kitchen towel. Put 1 sheet of filo dough on a baking sheet and lightly grease it butter. Repeat these steps with 11 more sheets of dough. working quickly and covering the dough, during the assembly of baklava. Sprinkle the base evenly with 1/3 of the nut mixture (approximately 1.5 Art.). Repeat the layers 2 more times, covering the baklava with the remaining 12 sheets of dough. Carefully cut the baklava by cutting the dough and 3/4 nut filling to make 96 squares (size 4 cm.).
- Bake the baklava until light brown and cooked, about an hour. Raise the temperature to 230 ° C and bake to golden crisp, about 5-8 minutes. While browning baklava, prepare syrup: In a saucepan, do not heat over high heat sugar, honey and water until sugar dissolves. Add lemon juice and gently pour the freshly baked baklava with hot syrup so that the syrup gets into all the incisions. Allow to cool. Completely cut the baklava into cuts and serve, watering with a small top amount of honey. Store baklava in a tightly closed container up to 1 week.
