Saffron-Infused Fig and Walnut Baklava with Smoked Sea Salt Caramel
This dessert reinterprets classic baklava with a sophisticated Mediterranean twist. Layers of crisp phyllo are infused with delicate saffron and generously filled with a rich mixture of dried figs, toasted walnuts, and a hint of orange zest, all drizzled with a unique smoked sea salt caramel.
Prep Time
180 min
Difficulty
Hard
Servings
12
Calories
450 kcal
Instructions
- 1
Preheat oven to 175°C (350°F). Lightly grease a 9x13 inch baking dish.
~5 min - 2
In a small bowl, steep the saffron threads in hot water for 10 minutes.
~10 min - 3
In a large bowl, combine the chopped dried figs, toasted walnuts, 50g sugar, cinnamon, orange zest, and the saffron-infused water. Mix well to create the filling.
~5 min - 4
Carefully unfold the phyllo dough. Cover the sheets with a damp kitchen towel to prevent them from drying out.
~2 min - 5
Lay one sheet of phyllo dough in the prepared baking dish. Brush generously with melted butter. Repeat with 7-8 more sheets, buttering each layer.
~15 min - 6
Spread the fig and walnut filling evenly over the buttered phyllo layers.
~5 min - 7
Layer the remaining phyllo dough sheets on top of the filling, buttering each layer generously as before.
~15 min - 8
Using a sharp knife, score the baklava into diamond or square shapes, cutting only through the top layers. This helps with even baking and cutting later.
~5 min - 9
Bake for 35-45 minutes, or until golden brown and crisp.
~40 min - 10
While the baklava bakes, prepare the syrup. In a saucepan, combine 200ml water, 200g sugar, honey, and lemon juice. Bring to a boil, then simmer for 10 minutes.
~15 min - 11
Remove the baklava from the oven and immediately pour the hot syrup evenly over the entire surface. Allow to cool completely for at least 2 hours, or preferably longer, to allow the syrup to absorb.
~120 min - 12
For the smoked sea salt caramel: In a clean saucepan, heat 150g sugar over medium heat until it melts and turns amber. Stirring constantly to prevent burning.
~10 min - 13
Carefully pour in the heavy cream (it will bubble up) and whisk until smooth. Add the butter and smoked sea salt, whisking until combined and smooth. Let it cool slightly.
~5 min - 14
Once the baklava is fully cooled and the syrup has been absorbed, drizzle the smoked sea salt caramel over the top just before serving.
Tips
- Ensure your phyllo dough is thawed completely but still cool to the touch for easier handling. Work quickly and keep the unused sheets covered to prevent them from becoming brittle.
- For a more intense saffron flavor, you can gently crush the saffron threads before steeping them in hot water.
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