Baklava with figs and Parmigiano Reggiano - Turkey

Maria Elena Saracino - Se questo è un uovo

  • Difficoltà


  • Stagionatura

    18 months

  • 12 sheets of filo pastry
  • 500 g fresh ripe figs
  • 250 g Parmigiano Reggiano
  • 200 g butter
  • 100 g roasted almonds
  • 100 g unsalted pistachios
  • 100 g walnuts
  • 100 g honey

Using a blender finely chop the nuts and set aside. Melt the butter over a low heat. Line a baking tray with parchment paper, brush with melted butter and gently lay the first sheet of filo pastry. With a kitchen brush, butter and lay a second sheet. Continue the same way until you have six layers of pasta as a base. At this point, sprinkle the pastry with plenty of chopped dried fruit. Wash, peel and slice figs which should be ripe, sweet and juicy. Place them in the tray trying not to leave any empty spaces.  Generously sprinkle everything with grated Parmigiano Reggiano and another layer of dried fruit. Cover the baklava with another sheet of filo to add crunchiness. Once this first layer is complete, butter and proceed with the second. Continue piling the sheets of pastry and butter until finished. Before baking, cut the baklava into many small rectangles with a very sharp knife. Bake at 160°C for 20-25 minutes, then 200°C for 10 minutes until the pastry surface is golden brown. When almost cooked, melt the honey with half a cup of water over low heat to  make syrup. When the baklava is ready, take it out of the oven and before it cools pour the syrup over the entire surface. Allow to cool. Serve on the same day, garnished with chopped pistachios, walnuts and of course delicious slices of Parmigiano Reggiano.


Baklava is a traditional Turkish dessert. The basic ingredients are dried fruit and honey. The recipe as it is currently known comes directly from the kitchens of the Topkapi Palace in Istanbul, the residence of the Sultan. In my interpretation, the rich flavour of Parmigiano Reggiano enhances the sweetness of the original, turning it into a delicious appetizer or dessert.
Maria Elena Saracino
Se questo è un uovo