Fig and Strawberry Baklava


I have been waiting for fresh figs to pop up in grocery stores for about a year.  I just missed last year’s fig season by a couple of weeks (this was back during the days when I was only beginning to cook for myself), so it’s been a long year of anticipation.  Except that I completely forgot that fig season was happening, so maybe not so full of anticipation.  I nearly walked past these in the grocery store, but luckily I finally got to buy my fresh figs while they are in season.
Now that I had fresh figs, and I went to work finding a recipe to make with them.  I wanted a recipe that let figs shine as the star.  I debated between a savory or sweet recipe, but in the end, I decided not to fight my sweet tooth.  I browsed through my recipe books and was sad to find that most of the recipes with figs only needed dried figs.  I wanted to make a recipe that could only be made with fresh figs, so I decided to come up with one myself.
This is my spin on baklava, using fresh fruit instead of all nuts.  And it’s still somewhat healthy for a dessert, so everyone can stick to their resolutions for 2012 and still enjoy a little something sweet.

FIG AND STRAWBERRY BAKLAVA

From Cinnamon Freud
INGREDIENTS

15 strawberries, chopped
10 figs, chopped
3-4 tablespoons honey
1 tablespoon brown sugar
16 ounces walnuts, chopped
1 pound phyllo dough, thawed
2 sticks butter, melted
2 cups honey
1/2 cup water
1/2 cup granulated sugar
3 teaspoons vanilla extract
Toasted almonds, for serving

DIRECTIONS

In a large bowl, combine strawberries, figs, honey, and brown sugar.  The amount of sugar and honey needed will depend on the the sweetness of the fruit used.  Taste and add more sugar if needed.  Macerate for 1 hour.

Preheat oven to 350°F.

Brush a 9×13 baking pan with butter.  Layer 6 sheets of phyllo dough, brushing with melted butter on each layer.  Top with a small layer of the strawberry and fig mixture.  Top with walnuts.  Layer 3 sheets of phyllo dough, brushing with melted butter on each layer.  Top with a layer of strawberry and fig mixture.  Top with walnuts.  Layer 6 sheets of phyllo dough, brushing each layer with butter.

Bake for 35-40 minutes.  If top begins to brown too much, cover with aluminum foil.

Meanwhile, combine honey, water, sugar, and vanilla extract in a medium saucepan.  Bring to a boil, then reduce heat to simmer.  Let cool.

After taking baklava out of oven, pour honey sauce over top warm baklava.  Let cool to room temperature for several hours.  Cut with a sharp knife into triangles.  Top with toasted nuts if desired.

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