Oven temperature: 175°CFillingChop the nuts finely in a food processor. Mix with the ground spices and castor sugar.Layer six sheets of phyllo pastry, brushing each with melted butter. Cut into four equal pieces. Place one phyllo square into a greased 23 x 18cm baking dish. Sprinkle with half of the nut mixture and half the figs.Cover with another square of pastry. Top with the remaining filling and figs and then cover with the remaining two squares of pastry.Score the top of the pastry into rectangles or diamonds with a sharp knife. Bake in a preheated oven for 50 minutes, or until golden and crisp.SyrupCut the peel offt he oranges but leave the oranges whole. Heat 100ml water along with the sugar and lemon juice until the sugar has dissolved. Add the honey and cardamom pods. Stir well, then add the oranges. Simmer for about five minutes, turning the oranges over halfway. Remove from the syrup and set aside. Continue to simmer the syrup until it reaches 110°C or thread stage (a small amount dropped into cold water will form a thread in the water). Remove from the heat and stir in the lemon zest.Pour the syrup over the baklava as it comes out of the oven. Set aside to cool. Slice the poached oranges and serve alongside the baklava.Serves: 8-10To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
Apartments / FlatsR 29 500 000
HousesR 3 400 000
HousesR 2 500 000