Fig Baklava Napoleons
 
Yield: 8 servings
Ingredients
  • ¼ cup sugar
  • 1 teaspoon Vietnamese cinnamon*
  • 6 (13-x-9-inch) sheets frozen phyllo dough, thawed
  • Nonstick cooking spray
  • 1 cup plain Greek yogurt, divided
  • ¼ cup honey, divided
  • 1 cup chopped fresh figs, divided
  • ¼ cup finely chopped pistachios, divided
  • Garnish: 8 fresh fig halves
Instructions
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. In a small bowl, combine sugar and cinnamon. Set aside.
  4. Lay 1 sheet of phyllo dough on a prepared baking sheet. Lightly spray surface with nonstick cooking spray. Sprinkle with cinnamon sugar. Repeat process with 2 more sheets of phyllo dough to create 3 layers. Lay another sheet of parchment paper on top of phyllo dough. Place a baking sheet on top of parchment paper to weigh down phyllo while baking. Repeat with remaining phyllo dough and second prepared baking sheet.
  5. Bake until phyllo is deep golden brown, approximately 10 minutes.
  6. Remove top baking sheet from phyllo. Let phyllo cool completely. Cut each sheet into 12 (3-inch) squares.
  7. In a small bowl, combine Greek yogurt and 1 tablespoon honey, stirring until incorporated.
  8. Place 1 baked phyllo square on each of 8 dessert plates. Spread each with 1 tablespoon yogurt, 1 tablespoon chopped figs, and 2 teaspoons chopped pistachios, and drizzle 1 teaspoon honey onto each phyllo sheet. Top with another baked phyllo square. Repeat process, ending with a third square of baked phyllo.
  9. Garnish with a cut fresh fig half, if desired.
Notes
*Vietnamese or Saigon cinnamon is a sweet-hot cinnamon. Regular cinnamon can be substituted, but the flavor will not be as pronounced. Vietnamese cinnamon is available from Penzeys Spices (penzeys
.com). Look for Saigon cinnamon among McCormick’s Spices or Spice Islands products on the grocery store’s spice aisle.
MAKE-AHEAD TIP: Phyllo squares may be prepared a day in advance. Store between layers of waxed paper in an airtight container at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/fig-baklava-napoleons-recipe/