Olive oil Baklava Fingers
This is the classic baklava recipe, but with olive oil instead of butter and in a different shape. Replace honey with maple syrup to make it vegan.
Servings: 20 -28
Ingredients
- 1 package phyllo (about 1 pound / 10-14 sheets)
- ⅔ cups e.v. olive oil
- 2 cups walnuts, coarsely chopped (pulse a few times in a food processor)
- 2 cups almonds, toasted and coarsely chopped (pulse a few times in a food processor)
- ½ cup sesame, lightly toasted (pulse a few times in a food processor)
- ½ teaspoon cardamom
- 3 teaspoons cinnamon
- ¼ teaspoon cloves
- For the syrup:
- 3 cups sugar
- 1 ½ cups water
- 1 tablespoon glucose syrup or corn syrup
- 4 tablespoons thyme honey or maple syrup for a vegan option
- 2-3 cinnamon sticks
- ½ teaspoon vanilla
- Optional: lemon or orange peel and 2-3 bitter orange leaves
- 2 rectangular pans or casseroles approximately 8x11 inches (20x28 cm)
- Or 1 larger about 16x22 inches (40x56 cm)
Instructions
- Transfer the nuts, cardamom, cloves, and cinnamon to a bowl. Mix well to combine.
- Unwrap the phyllo sheets, carefully unroll onto your working surface, and cover with a damp towel.Brush your pan lightly with olive oil and preheat oven to 350°F (175°C)
- Take one phyllo sheet (the short side in front of you), lightly brush it with olive oil, and sprinkle about 3 tablespoons of nuts all over it.Roll into a cigar and cut it in half. Place fingers inside the pan, brush their surface with some more olive oil and repeat with the rest of the phyllo.
- Bake for 30-40 minutes until browned.
- Make the syrup: Combine all of the ingredients in a pot and bring to a boil. Boil for 5 minutes.
- Remove the baklava from the oven and pour the hot syrup over it. Let it rest for 2-3 hours to absorb all of the syrup.Eat!
Notes
You can easily halve the recipe and use the rest of the phyllo in another recipe like a savory pie or tart.
Keeps well for up to 4-5 days at room temperature and more than 10 days in the fridge.
If you choose to use lemon slices in the syrup, they may cause it to have a slightly tangy aftertaste. Some people like this, but others don't.
Keeps well for up to 4-5 days at room temperature and more than 10 days in the fridge.
If you choose to use lemon slices in the syrup, they may cause it to have a slightly tangy aftertaste. Some people like this, but others don't.
