Baklava Figs

I know I've either eaten this dish or saw it somewhere - I know this isn't something that has just come to me but ever since the Fig Carpaccio I've been dying to make Stuffed Figs and in particular, these figs stuffed with a baklava filling.

Baklava Figs

4 Fresh figs

Filling:
50 grams walnuts
25 grams almonds
25 grams pistachios
1 teaspoon ground cinnamon
25 grams soft brown sugar
30 grams softened butter

honey - I used Christmas Bush Honey
orange juice

Make the filling:

Place the nuts, cinnamon and soft brown sugar into a food processor and pulse until finely chopped - you don't want it to be too fine, there needs to be some texture left in the nuts. Add the softened butter and pulse briefly to combine - spoon out into a bowl and set to one side.

Prepare the figs:

Remove the stalk and then make two cuts straight down the center to form a cross - only slice two-thirds of the way through.

Take a small spoonful of filling and roll into a ball - then squash this to form a flat round. Gently pry the figs apart and press the filling into the gap - close the fig up and then open up the other side. Take another spoonful of filling, roll & squash to form a flat round as before and then press this into the figs. What you should end up with is an even amount of filling on the all cuts sides.

Squeeze the fig back into shape and repeat the process with the rest of the figs.


Place the stuffed figs into a snug fitting oven proof dish - to help keep the figs together you can tie kitchen string around each fig, this will stop their urge to open up as they cook.

Pour a little orange juice into the dish and then finish off with a generous drizzle of honey all over the figs.

Bake in a preheated 160°C oven until golden - check on the figs every 10 minutes and baste with the juices that have developed.



Once cooked, let them cool slightly before serving - the basting juices with have thickened during the process so use this as a sauce to drizzle over the figs.