بقلاوة بالجوز والتين مع التوابل

Middle Eastern 30 Mins Prep · 35 Mins Cook

1. Preheat oven to 150°C, gas mark 3.
2. To make the syrup, place the sugar, water, honey and cinnamon in a medium saucepan placed over a medium-high heat. Bring to a boil. Reduce the heat to medium-low and cook, stirring, for 3-5 minutes until slightly thickened. Remove from the heat and cool.
3. Coarsely chop the figs and place in a bowl.
4. Place the cinnamon, walnuts, almonds and chocolate in a food processor and blitz. Add to the fig and mix.
5. Working with 5 sheets of phyllo at a time (cover the rest with a lightly damp tea towel until ready to use), brush a sheet of phyllo with ghee, then sprinkle approx. 4 tbsp of fig mixture on top. Layer with another sheet of phyllo, brush with ghee (or melted butter) and sprinkle over 4 tbsp mixture. Repeat this process until you have layered ¼ of the sheets of phyllo with the nut-spice mixture. Roll the phyllo into a long log lengthways. Make sure that the roll is not too loose or too tight. Repeat until you have made 4 logs.
6. Cut each log into 2½cm-wide rounds. Arrange the pieces close together, with the cut sides facing up, in a lightly greased large baking tray with high sides (approx. 20cm x 30cm).
7. Bake for 30-35 minutes or until golden brown.
8. Pour the cooled syrup over the hot baklava and allow it rest for at least 1 hour before serving.

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